Breakfast For Two
During the first few years that I lived in Chicago, my friends and I were going out a lot, staying up until the wee hours of the night and having the time of our lives. We’d wake up with alcohol-induced hunger that was so ferocious, only an army of food could remedy the situation. It was during these mornings that we’d have almost as much fun as the night before, cooking up a smorgasbord of breakfast dishes to devour moments later.
I was recently reminiscing about those great times, which seem like forever ago, and realized that I need to bring breakfast back. With fall practically here, and winter not too far around the corner, I’m thinking that chilly weekends will be perfect for trying new breakfast recipes. I got a jump on the idea this morning with Crustless Spinach and Cheddar Quiches. The dish was simple to assemble and I loved having a delicious, warm breakfast in the comfort of my own home.
Spinach and egg mixture
Distributed into individual dishes
Breakfast for two
So fluffy and tasty
Crustless Spinach-Cheddar Quiches
What You Need
- Butter or olive oil spray for ramekins
- Kosher salt
- Dash of onion powder
- 3 bunches of spinach, thick stems removed and leaves chopped
- 6 large eggs
- 1/2 cup half-and-half
- Ground black pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup shredded cheddar cheese
What To Do
- Preheat oven to 350°.
- Butter or spray four 8-ounce ramekins (or a 9-inch pie dish) and set aside.
- In a skillet, heat a teaspoon of olive oil. Add spinach and season with salt, pepper and onion powder. Sauté for 2 to 3 minutes until wilted.
- Transfer spinach to a colander and press firmly with the back of a spoon to squeeze out excess liquid.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in spinach and cheese.
- Place ramekins on a rimmed baking sheet. Pour egg mixture into ramekins, dividing evenly.
- Bake until golden brown, about 35 to 40 minutes.