Red Pepper and Spinach Egg Muffin Quiche Bites

Being a big egg fan and not a big chef in the mornings… ( I love my sleep.) I make these quiche egg bites almost every week as my breakfast meal prep. It makes mornings so much easier to reheat in the microwave for a minute, make my coffee and be on my way.

These mini quiches pack a lot of veggies in and can easily switch up or add ingredients, this particular batch I added bacon and cheese. It proves to be a no fuss recipe as I use pre-made pie crust, sauté some vegetables, and bake.

Hope you enjoy these bite sized egg bites!

Red Pepper and Spinach Egg Muffin Quiche Bites

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 12

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Ingredients:

Base:

• 1 Pre-made pie crust (I use Pillsbury pie crust)

Fillings:

• 1 red pepper

• 1 6oz bag of spinach

• half an onion (diced)

• 2 cloves garlic

  • Optional or Additional Filling Options:

  • Cheese: shredded cheese, feta

  • Bacon

  • Mushrooms

Egg Mixture:

• 6 eggs

• 1/4 cup of milk

• Salt & Pepper

Hardware:

• Muffin Tin

• Mason jar

Instructions:

Preheat oven to 350 degrees.

Chop up and dice the garlic, onions, and red pepper.

Drizzle some oil in your pan and sauté the garlic, onions, and red pepper until slightly browned and softened (about 10 minutes).

Add in the spinach until wilted. Set the veggie mixture aside.

Get out your muffin tin and spray with some non-stick spray.

Roll out your pie crust on a clean surface. I use a mason jar to cut out circles in the dough. If you have a round cooke cutter that would work as well. When I use my mason jar it gives me 8 round dough circles before I have to re-roll out the dough for the remaining 4 circles.

Place the round dough into the muffin tin. Next, I put these in the oven for about 7 minutes to cook the dough a bit for a sturdier base for when I add the filling.

Meanwhile, start making the egg mixture.

Combine 6 eggs in a bowl. Add the milk and some salt and pepper and whisk up.

Add the egg mixture and fill each muffin tin to the top.

Bake for 30 minutes. Let cool and enjoy for brunch, breakfast, or meal prep for the week.

That’s it! But here’s some additional notes….

Reheating: Place on a plate and heat up in a microwave for 1 minute.

In this recipe I used bacon. I prefer to bake my bacon at 350 degrees and let it bake until I start to smell the bacon and until it gets really crispy. You can then chop up some bits and add the the veggie mixture you create. I also added Trader Joe’s Unexpected Cheese and it’s just so good in this recipe… options ;)

Creamy Winter Italian Spinach and Sausage Soup

Here we go guys, my all time favorite soup to make all winter. I’ll truly makes this serval times a season with how easily and delicious it is to make. It’s the perfect mix of hearty, comforting, and really warms the soul.

It also makes a huge batch so it’s great for meal prep for the week or for a large family lunch or dinner. Hope you all enjoy this recipe as much as I do!

Yields 8-10 serving // Cook Time: 50 minutes

Ingredients:

• 1 lb ground mild Italian sausage

• 1/2 cup diced onion (about half an onion)

• 1/2 cup diced red pepper ( about 1 red pepper )

• 2 tsp minced garlic

• 2 tbsp butter

• 2 tbsp flour

• 6 cups chicken broth

  • (Note: I prefer to go with a no salt or lower sodium broth because the sausage adds a lot of salt itself to the dish.)

• 12 oz fresh ramen or lo mien noodles

  • (I used a 16oz here because it was the only fresh lo mien type noodles I could find, it just means more noodles which are the best part :)

• 2 cups half-n-half cream

  • (Note: You can substitute for whole milk or 2% milk)

• 3 cups baby spinach

• 1/2 tsp black pepper

• 1/2 cup shredded parmesan cheese

Instructions:

1. Brown the Italian sausage in a large pot. Drain the excess fat and set the sausage aside.

2. Using the same pot, return it to the heat and melt the butter. Add the diced onions, diced red peppers, and garlic. Sauté over medium heat for 4-5 minutes.

3. Sprinkle with flour and stir to coat. Cook for about one minute, stirring constantly. Stir in the chicken broth and bring to a boil.

4. Once the soup is boiling, stir in the fresh noodles. Return to a boil and cook according to the package - fresh noodles take about 3-6 minutes, stirring often.

5. Once the noodles are cooked. Stir in the sausage, cream, and spinach. Cook for several minutes until spinach is wilted.

6. Add black pepper to taste and serve with shredded parmesan cheese.