QUICHE CUPCAKES

If you need something quick and easy *and low carb* that you can make ahead for breakfast, give this a try! It’s a favorite in my home and you can change-up the ingredients! I’ll use whatever I have on hand! Spinach, bell peppers, mushrooms, bacon, sausage and extra cheese, go wild! 😁😁

Ingredients

  • 3 eggs
  • 3 egg whites
  • 3 cups baby spinach
  • 1/4 cup onion, chopped
  • 1 tsp garlic minced
  • 1/4 cup milk
  • 12 slices deli ham or turkey
  • salt and pepper to taste
  • 1/3 cup shredded mozzarella cheese (cheddar is yum too!)

Directions

1. Preheat the oven to 375F and spray a muffin tin with non fat cooking spray.
2. Spray a saute pan with cooking spray and saute the onions until they become translucent. Add the spinach and garlic and continue to saute until wilted. Remove from heat.
3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the spinach mixture and cheese.

4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche. Try to make sure the ham isn’t sticking to far over the edge or it will burn during cooking.

5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.

6. These are great warm or cold and will keep well in an airtight container in the refrigerator.

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BASIL AND BABY SPINACH PESTO

For a long time I caught myself in a food rut, I would make the same thing every other week and even though the food tasted good we were all getting a little bored. If I left it up to my 4 year old, he would eat pizza every night and not complain * then again, who would?!*. So I decided to try one new recipe every week to break up the monotony.

This week I though I would try this Basil Pesto recipe from Sally’s Baking Addiction. I made a couple of changes because my poor little basil plant looked  a bit naked after I picked a cup’s worth of leaves 😀

I mixed the pesto with penne and grilled some chicken breasts, my son made a salad and we had a quick and easy dinner! It was very tasty and both kids thought it was so cool to eat alien green pasta 😀

Ingredients:

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  • 1 cup fresh basil leaves
  • 1 cup fresh baby spinach leaves
  • 1/3 cup pine nuts (i used toasted walnuts)
  • 1/3 cup freshly grated parmesan cheese
  • 3 cloves roasted garlic
  • 1/3 cup olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon each salt and fresh ground pepper

Directions:

  1. Blend the basil, spinach, pine nuts, cheese, and garlic together in a food processor or blender. Pour oil in slowly while still mixing (or a little at a time, then mix, then more oil, then mix again, etc). Scrape down the sides, then add lemon juice, salt, and pepper. Pulse until everything is blended together and relatively smooth. Taste and add more salt/pepper if desired.11059555_10155465329315431_1961515948782417702_o1522819_10155465329410431_2926072482058021621_o11141124_10155465329030431_1796391813302743001_o11008807_10155465329025431_6305651781852818019_o

I’m bringing this dish to Fiesta Friday hosted by  Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau 

Omlette

I was actually afraid of making omelettes until my friend Jae and her family visited us a while ago. She made it so simple, I watched her like a hawk and now I can finally say that I have never destroyed an omelette since! I’ve even gone onto creating my own fillings! My absolute favorite is a spicy sausage, baby spinach, caramelized onion and mozzarella omelette!

*no omelettes were harmed in the making of this post…not until after anyway MUHAHAHAAAA*

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