Makes 4 Servings

Busy Moms rejoice! We have created an EASY, high PROTEIN, PLANT-BASED breakfast recipe that you can take ON-THE-GO. Not only are these little baby quiches super savory and delicious, but they are packed with vitamins and fuel for your day (or your itty-bittys day). This recipe is also very flexible. Feel free to substitute for seasonal vegetables or whatever happens to be sitting in the fridge.

Ingredients

  • 1 tbsp olive oil
  • ⅔ cup onion, sliced
  • 1 cup mushrooms, diced
  • 1 cup spinach, sliced
  • 8 Eggcitables “eggs”
  • Salt & pepper to taste

Optional:

  • Dairy-free cheese
  • Chives
  • Other seasonal veggies

Directions

Preheat oven to 425 degrees C and lightly grease a muffin pan.

In a small saucepan over medium heat, combine ½ tbsp of olive oil with sliced onions. Cook until caramelized, set aside. Over medium heat, combine ½ tbsp of olive oil with chopped mushrooms and cook until soft.

Make Eggcitables Eggs according to instructions. (In this case it’s 1 cup of Eggcitables plus 1 cup of water)

In the greased muffin tin, layer desired ingredients… spinach, onion, and mushroom. Pour Eggcitables eggs over the vegetables until each muffin tin is 2/3 full. Top with dairy-free cheese and/or chives.

Bake mini quiches in the oven for 18-20 mins until cooked through. Let cool and Enjoy!

Tip:

Leftover quiches can be portioned out and froze for future grab and go breakfasts!