Oh sweet little mini quiches.
I made these before, and they seemed perfect for today, since I had the classic fillings for a Quiche Lorraine- Canadian bacon, spinach, and (courtesy of the roomie) Swiss!
Since it was on the breakfasty side, I had it with Nature’s Path toast with butter and some apple slices.
I forked together 2 eggs with a splash milk and 1/2 oz Swiss, shredded, along with s+p. Meanwhile, I heated up a skillet and threw in, no grease necessary, 2 slices canadian bacon. Browned ‘em. They rendered up a little fat, and I added just a dab butter and then some minced onion, a tablespoon or two. Cooked that up til it smelled nice and looked golden. Took it out, and added to the hot, slightly greasy pot, 2 cups ish spinach and let them wilt down. I chopped up the bacon, and added spinach, bacon, and onions, to the egg mixtures. Poured into the cups of my massive muffin tin (I filled the other cups with water so they wouldn’t scorch) and baked at 400* for 12 minutes or so. Marvy!
Rewinding to yesterday, since Sundays I don’t have breakfast before church, I try to have a big brunch and a hefty afternoon snack so I don’t get attack of the crazy nighttime hunger. I made one of my faaaaaaave messes for a snack. OMG it’s so good.
One serving of blueberry yogurt (this was Yoplait, yummy). Banana slices. Cheerios. Almonds. SO GOOD!
All mixed up and messy:
Awwwwwwwwwesome balance of sweetness, heavenly crunch. It’s the best. I could eat it every day.