Mini Quiche

Have you ever heard the saying, "Real men don't eat quiche?" Well, in this case, they do! Everyone loves a mini quiche. They're crust-free, Paleo-approved, and delicious. They're also incredibly easy to make.

Irresistible

Ingredients:

• A dozen eggs
• Chopped vegetables
• Chopped cooked meat
• Splash of water (for fluffiness)
• Salt & Pepper

You'll also need:

• A pitcher
• A non-stick muffin tin

How To:

• Heat oven to 350 degrees
• Cook any meat you choose to use
• Chop a variety of vegetables such as spinach, broccoli, asparagus, roasted red peppers, mushrooms, sundried tomatoes
• Break the eggs into a pitcher
• Add a splash of water, season with salt and pepper and mix well
• Pour a small amount of the egg mixture into the muffin tin (fill each about 1/3 full)
• Sprinkle the meat and vegetables of your choice into the tin and cover with more egg mixture
• Cook for 15-20 minutes
• Let them rest for 5 minutes before removing from the tin

Mini quiches are great for on-the-go breakfasts and snacks. If you have more time, serve them with a big salad and enjoy a couple.

Some of my favorite mini quiche fillings are sundried tomatoes, artichoke hearts, tomatoes, mushrooms, spinach and cooked bacon.

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