Eating healthy has been so good these days.
Now, that I have 2 months left on this pregnancy It's so
important to eat healthier than ever, with some treats too sometimes.
I have a really bad obsession with Ice cream this whole pregnancy
so yup, I've been having almost everyday.
It's all about control right?
Anyways, These were so good.
Hubby loved it so much!
It's packed with protein, Gluten free and low carb!
Been making sure that Hubby is eating good too.
..And what so good about this recipe is you can put whatever
you want. Just make sure it's good!
Let me know what you guys think.
Spinach Quiche Cups
Ingredients:
- olive oil (for cooking the mushroom)
- 1 (10 oz) fresh baby spinach
- 5 eggs
- 1 cup shredded cheddar choice (or any cheese of your choice)
- 1 (8 oz) mushrooms chopped
- 1-2 tbsp. heavy cream or half and half
- salt and pepper to taste
Directions:
- Preheat oven to 375F
- Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes,Set aside.
- Place the spinach in the skillet that you used for the mushrooms. Add a little water. cook the spinach until wilted, about 3-4 minutes. Drain excess water really well and set aside.
- In a large mixing bowl, whisk the eggs until combined, Add the cooked mushrooms, spinach, cheeses and cream. Mix well, Season to taste.
- Spray a muffin pan with a PAM, Divide evenly among 12 muffin cups. I only filled about 10 cups.
- Bake for about 20-23 minutes, or until its well set.
- Leave in the pan for a few minutes or just its cool enough to handle
- Sprinkle with a little more cheese on top.
Enjoy it as a snack or a breakfast to go!
I enjoyed it with rice, Of course! :)
xo
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