This recipe is the epitome of easy and delicious. I’ve used several different quiche recipes in my cooking history. I love the addition The Scramble makes of the Greek Yogurt in this particular recipe.
Especially for those trying out new diet ideas for themselves and their families this year this recipe is fantastic for breakfast or dinner, either one!
As always, it’s easy to sub in your favorite or on-hand ingredients if you don’t like or have the ones listed. I chose to add in cherry tomatoes instead of red peppers in this case because I wanted to use them before they went south.
What are some of your favorite breakfast dishes that serve as dinner rock stars?
Have a wonderful Wednesday!
XX, Megan
Ingredients
6 oz. baby spinach
6 eggs
1/2 cup nonfat plain Greek yogurt, or use any plain yogurt or sour cream
1 cup shredded Cheddar cheese
1 tsp. dried Italian seasoning, or use a combination of dried basil and oregano
1/8 red onion, finely chopped (1/4 cup)
1/4 bell pepper, any color, finely diced (1/4 cup)
1/4 tsp. salt
Directions
Preheat the oven to 350 degrees and spray a 12-cup muffin pan with nonstick spray.
In a microwave-safe bowl, cover and steam the spinach in the microwave for 2 minutes or until it wilts. (Alternatively, wilt the spinach on the stovetop for 5 minutes in a skillet.) Transfer it to a cutting board and chop it coarsely.
In a large mixing bowl, beat the eggs and whisk in the yogurt. Stir in the remaining ingredients, including the spinach. Using a small ladle or cup, pour the egg mixture into the muffin cups, filling them about 2/3 of the way full.
Transfer the pan to the oven and bake it for 20 – 25 minutes or until the eggs are set. (Meanwhile, cook the bacon.) Let them cool for 5 – 10 minutes if time allows, and serve immediately or refrigerate for up to 3 days, or freeze them for up to 3 months.
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