Spinach Mushroom Quiche Cups

I have Abby over at Manila Spoon to thank for my new favorite breakfast. I saw her recipe for Spinach Quiche Cups on her blog and knew I'd have to try them since I love spinach and mushrooms and eggs and cheese. :) So, put them all together and you know the results will be yummy. The first time I tried it I added some goat cheese and tomatoes. The tomatoes sure were a pretty addition and the goat cheese added another layer of flavor.

I decided to make them again and this time stayed pretty close to her original recipe.

Ingredients:

olive oil

1 8 oz. pkg. sliced mushrooms

1 10 oz. pkg. fresh spinach

5 eggs

3/4 cup shredded mozzarella

Garlic salt

Pepper

First, saute the mushrooms in olive oil and set aside. Next, add a little more oil to pan and wilt spinach. It may seem like a lot, but it really gets small when you cook it down. If you are a spinach lover, you might want to add 1 1/2 bags.

While the spinach is cooking, whisk the eggs. Add mushrooms and spinach to eggs, then add cheese and garlic salt and pepper to taste.

Bake in a 375 degree oven for 20 - 25 minutes. Place a fork in middle before removing from oven to make sure they are done throughout. Sprinkle a little extra cheese on top if you wish.

These are so easy and I love the single servings. Great to pop in a freezer bag, too, to have a quick breakfast all ready to go. Hope you enjoy as much as I do.

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