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
• Salt/pepper
• 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!