Low Carb Breakfast Quiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 8 eggs
• 3/4 cup sharp cheddar cheese, shredded
• 1/4 cup parmesan cheese (grated)
• 1/4 cup cottage cheese
• 2 ounces baby spinach leaves, roughly chopped (approx. 1 c.)
• 1/3 cup roasted red pepper, diced (or 1 finely chopped and seeded jalapeno)
• 1/3 cup ham, finely diced (or cooked and crumbled sausage or bacon)
• 1/4 cup green onion, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon hot sauce (optional)
• 4 ounces ham, deli ham, thinly sliced (approx. 8 slices)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a bowl, combine all the ingredients (except ham slices) and stir well.
• 3 lightly grease or spray muffin tin (you will need 8 wells) you can use foil muffin liners, but be sure to spray them with non-stick spray before filling and to remove the liners from the quiche before reheating them in microwave).
• 4 evenly divide the egg mixture between the 8 muffin wells (about 1/4 cup each), being careful to keep ingredients well dispersed and getting an equal amount of spinach in each well. you want them to be filled right to the top.
• 5 place in the oven and bake for 20 minutes. the tops should be puffed and just barely set on top. eggs will sink after cooling.
• 6 store them in an airtight container in the fridge or freeze them (remember that when reheating in the microwave to make sure to take off the foil liners!).