Breakfast cupcakes (mini quiche)
1 tbsp olive oil
1/4 cup yellow onion, diced
1/4 cup green bell pepper, diced
1 cup baby spinach leaves, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup milk
1 tsp kosher salt
freshly ground pepper
You could also add sausage, bacon, that has been pre cooked
Pre-heat oven to 350 degrees.
Line a muffin tin with foil baking cups and spray with cooking spray (or simply spray the muffin tin directly with cooking spray). In a medium frying pan, heat olive oil over medium-low heat, then add onion and green peppers. Saute, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add spinach leaves and stir until spinach has wilted, about 2 minutes. Transfer vegetable mixture to a bowl and allow to cool slightly. Add cheese.
Whisk together eggs, milk, salt and pepper, then pour over the vegetable-cheese mixture and stir to combine. Divide evenly among 6 muffin cups.
Bake until cupcakes have set, about 20 minutes. The cupcakes will puff during cooking and then deflate slightly as they cool.
How to "Store and reheat them" Wrap them, and freeze. Put in microwave until hot. Wa-la