Eggs are essential to the Ketogenic diet and that’s why we love this quiche recipe! It’s a tasty, twist on a Keto staple that makes for a yummy breakfast! Mornings can be tough, and we know sometimes finding the time to make a proper breakfast can seem impossible! Have no fear, delicious, spinach feta quiche is here!
Eggs don’t have to be boring, so wake up and treat yourself with the ultimate breakfast! Crispy ham crust and a warm, cheesy, egg filling with soft leaves of spinach, the kids will be jumping out of bed knowing what’s waiting for them at the table.
We know how hard it can be to find the time in the morning to prepare a healthy, balanced breakfast, which is why we love to meal prep! We’re all about nutrition meeting convenience, and that’s why we love this recipe. You can whip up a batch of these muffins and they will keep for a week in the refrigerator. In the morning, just toss them in the oven or microwave to heat while you get ready and grab them to go! How easy is that!?
If you’re looking for more breakfast hacks check out our Keto Eggs Benedict!
|Prep Time||10 minutes|
|Cook Time||40 minutes|
- 12 slices deli ham
- 1 tbsp butter
- 1/2 cup onion diced
- 2 cloves garlic minced
- 12 eggs large
- 1/4 package cream cheese softened
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup mozzarella
- 4 tbsp fresh herbs chopped—parsley, dill, basil, or cilantro work well
- 1 tbsp Dijon mustard
- 1 pinch salt and pepper to taste
- 1 cup broccoli cut into small florets
- 1 red bell pepper chopped
- 1 cup spinach chopped
- 1/2 cup feta cheese crumbled
- Preheat oven to 350 degrees. Grease a 12-cup muffin pan and line with a single piece of ham.
- In a pan, sauté the onions and garlic in butter over medium heat. Cook until the onions are translucent and the garlic is fragrant.
- In a mixing bowl, add eggs, cream cheese, milk, heavy cream, mozzarella, herbs, Dijon, salt, pepper and stir to combine thoroughly.
- Add vegetables to the pan and cook for 3-4 minutes, stirring often. Add the spinach last and cook until the leaves start to wilt and shrink, approximately 2 to 4 minutes. Remove the pan from heat.
- Add the cooked veggies to the mixing bowl and stir.
- Scoop the mixture evenly into the muffin pan. Fill each muffin cup almost to the top, leaving approximately 1/4 of an inch for the muffins to rise. Sprinkle on feta or goat cheese before putting the pan in the oven
- Bake for 25-30 minutes, or until the egg is cooked through and the cheese is starting to brown at the edges.
- Remove from the oven and let them cool for 15 minutes before serving. Enjoy them while warm, or put them in an airtight container and store in the fridge or up to five days.