Mushrooms, spinach and bacon...oh my! Here's a yummy & easy breakfast recipe that can be reheated and taken on the go for work (if you have any leftover)!
6-8 strips of bacon
1 teaspoon extra-virgin olive oil
4 ounces mushrooms, sliced
¼ cup scallions, sliced
¼ cup shredded cheddar cheese
2 egg whites
1 cup milk (I used 1%)
salt & pepper
Preheat oven to 325°. Coat a non-stick muffin tin with cooking spray.
Cook your bacon how you like it! Mine goes into a cold cast-iron skillet and that is then heated to medium-low. I cook the bacon about 7-8 minutes then flip and cook 4-5 minutes more until it's a golden brown color.
Remove and drain on paper towels. When cool, break into small pieces.
After removing grease from skillet (or leave in if you are feeling crazy - just omit the oil) heat oil on medium-high. Add mushrooms and cook, stirring often, about 5 minutes. Add spinach into the pan and continue cooking 5-7 minutes or until mushrooms are golden brown and spinach has cooked down.
Combine bacon, mushrooms, spinach, scallions and cheese in a bowl.
In a separate mixing bowl, whisk eggs, egg whites, milk, salt & pepper...and a dash of red pepper flakes for good measure and an extra kick.
Divide the egg mixture evenly among the muffin cups. Spoon about a tablespoon of the bacon mixture into each cup.
Bake until the tops just being to brown, about 25-30 minutes. When done, let cool on wire rack for 5-7 minutes. Place rack on top of pan and flip it over to let quiches out onto rack. Turn upright and let cool completely.