Healthy Mini Quiches {Recipe}

I was feeling a little bored with my daily english muffing with peanut butter breakfast, so I decided to play around with new breakfast ideas. The key with weekday breakfast for me is that it needs to be easy because I eat it at my desk as I start up my work day. As a result, my go-to breakfast is now mini quiches, a recipe from Skinnytaste, with a few small changes I made.

Not only are these delicious, but my husband got lots of give-me-that-recipe comments when he brought them to work! And you can substitute the broccoli and ham for whatever you happen to have in your fridge – spinach, onions,  mushrooms and more.

Check out the recipe below and let me know what you think! This recipe makes 12 omelette muffins.

Ingredients:

• 5 cups broccoli florets
• 4 oz (5 slices) Jones Dairy Farm Sliced Ham (or any sliced ham)
• 6 whole large eggs
• 1 1/2 cups egg whites
• 1/2 cup reduced fat shredded cheddar
• 1/2 cup grated pecorino romano
• salt and pepper
• cooking spray

Directions:

• Preheat oven to 350 degrees. Steam broccoli for 6-7 minutes.
• Chop up broccoli into small pieces. Add salt and pepper.
• Chop up 4 pieces of ham into small cubes. Mix together with the broccoli.
• Spay non-stick cupcake/muffin tins with cooking spray (recipe is for 12 omelette muffins).
• Distribute broccoli and ham mixture evenly between the 12 tins.
• Beat egg whites, eggs, grated cheese, salt and pepper in a 1 quart measuring cup with spout (or medium bowl – the measuring cup just makes it easy to pour).
• Pour the egg mixture into the tins over the broccoli and ham until they’re a little more than 3/4 full (it’s ok if the broccoli/ham are above the height of the tins, as long as the eggs aren’t to the top).
• Top with grated pecorino romano and and bake until cooked, approximately 20 minutes.
• Serve right away. Once cooled, put leftovers in a ziplock bag or tupperware and store in the refrigerator. Heat up in the microwave for about 1 1/2 minutes and enjoy during the week.