- 2 large handfuls chopped spinach
- ½ lb sausage meat (see note)
- 1 large bell pepper
- 8 eggs
- ½ tsp salt
- Coconut oil, for greasing silicone muffin pan
- Preheat the oven to 375°F. Lightly grease the silicone muffin pan with coconut oil, transfer it onto a baking sheet, and set aside.
- Heat the spinach in a skillet over medium heat, stirring occasionally until dark and soft (approximately 5-10 minutes).
- While the spinach wilts, heat the sausage meat over medium-high heat in a second skillet. Cook, breaking up large chunks with a spoon or spatula, until browned and mostly cooked (approximately 10 minutes). Remove from heat, set aside to cool enough to handle.
- While the spinach and sausage are cooking, core the bell pepper and roughly chop. Either pulse in a food processor until shredded or dice by hand.
- Crack the eggs into a large mixing bowl. Using a hand mixer or whisk, whip until the whites and yolks are thoroughly combined. Add the wilted spinach, and shredded bell pepper (I squeeze handfuls of the bell pepper shreds as I transfer them from the food processor to wring out excess moisture before adding to the eggs).
- Crumble the cooled sausage over the mixture, and add the salt. Mix briefly to combine.
- Divide the mixture evenly between the cups of the silicone muffin pan (my batch filled 10, 80% full). Grasp the baking sheet and transfer the silicone muffin pan into the preheated oven.
- Bake in the preheated oven for 30 minutes, until the mini quiches are firm (they will pull away from the sides of the cups slightly as they cook).
- Cool in the pan for approximately 15 minutes, then easily slip the mini quiches out onto a plate and serve warm.
Ground beef, pork, chicken or other meat could be used in place of the sausage. Suggest upping the salt to ¾ tsp if using unsalted meat.
- Category: Breakfast