Low Carb Breakfast Quiches

Sometimes I need a quick grab and go breakfast that doesn't jeopardize my low carb eating plan, tastes good and is satisfying. This one fits the bill! I make a batch or two, freeze them and on those rushed morning, I just place it on a paper towel and pop it into the microwave till heated and I am quickly on my way!

• Ready In: 30 mins
• Serves: 8
• Yields: 8 individual quiche

Ingredients

• 8  eggs
• 3⁄4 cup sharp cheddar cheese, shredded
• 1⁄4 cup parmesan cheese (grated)
• 1⁄4 cup cottage cheese
• 2  ounces  baby spinach leaves, roughly chopped (approx. 1 c.)
• 1⁄3 cup  roasted red pepper, diced (or 1 finely chopped and seeded jalapeno)
• 1⁄3 cup ham, finely diced (or cooked and crumbled sausage or bacon)
• 1⁄4 cup green onion, sliced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄2 teaspoon  hot sauce (optional)
• 4  ounces ham, deli ham, thinly sliced (approx. 8 slices)

Directions

1. Preheat oven to 350 degrees.
2. In a bowl, combine all the ingredients (except ham slices) and stir well.
3. Lightly grease or spray muffin tin (you will need 8 wells) You can use foil muffin liners, but be sure to spray them with non-stick spray before filling and to remove the liners from the quiche BEFORE reheating them in microwave).
4. Evenly divide the egg mixture between the 8 muffin wells (about 1/4 cup each), being careful to keep ingredients well dispersed and getting an equal amount of spinach in each well. You want them to be filled right to the top.
5. Place in the oven and bake for 20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
6. Store them in an airtight container in the fridge or freeze them (remember that when reheating in the microwave to make sure to take off the foil liners!).