I’ve been working on rotating my breakfasts weekly, to foods that are quick, convenient, but full of nutrients. This past Sunday I made a crustless quiche, cut it into pie slices, and have breakfast ready to grab each morning! The options are endless with this idea.
Spinach Mushroom Crustless Quiche
- 12 eggs
- About 3-4 cups spinach
- 1/2 package crimini mushrooms, chopped
- 2 garlic cloves finely diced
- Garlic salt
Mix everything together and pour into a buttered pie plate. Bake at 350 degrees until firm in the middle. Slice and enjoy each morning for breakfast!