Petite Crustless Quiche: A Flavorful Make-Ahead Breakfast

Prepare the Veggies and Meat: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened. Add the crushed garlic, diced tomato, and turkey kielbasa to the skillet. Continue cooking for another 5 minutes until the kielbasa is lightly browned and the tomatoes begin to soften.

Wilt the Spinach: Stir in the baby spinach and cook for an additional 1-2 minutes, until the spinach wilts and releases its moisture. Remove from heat and set aside to cool slightly.

Make the Egg Mixture: In a large bowl, whisk together the eggs, shredded cheese, salt, and pepper. Add the cooked vegetable and kielbasa mixture into the eggs, stirring to combine.

Bake the Quiches: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone baking cups. Pour the egg mixture evenly into each muffin cup, filling each about three-quarters full.

Bake: Place the muffin tin in the oven and bake for 15-18 minutes, or until the quiches are set and slightly golden on top. A toothpick inserted in the center should come out clean.

Serve: Allow the petite quiches to cool for a few minutes before removing from the muffin tin. Serve warm, or let them cool completely for storage.

Serving and Storage Tips:

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