Crustless Quiche Veggie Muffins

Crustless Quiche Veggie Muffins

This is breakfast for most of Fashion Week… just reheat or throw in a bag for later and eat on the go. I prefer these to chemical packed protein bars any day! Yields approx. 12 muffins


10 large organic eggs
½ cup organic, unsweetened almond milk
2 Tbsp basil, chopped
2 Tbsp Italian parsley, chopped
1 Tbsp chives, chopped
cup white onion, finely chopped
2 Tbsp green onion, chopped
1 cup spinach, chopped
cup red pepper, finely chopped
½ finely diced fresh jalapeño
¼  tsp fresh ground black pepper
¼  tsp of JF Universal Salt
½ cup sheep feta (optional; sub plant-based cheese)
5 links organic chicken maple sausage, chopped (optional)
2 strips bacon, chopped (optional)  


Sheep's feta (sub plant-based cheese)
Hot sauce


Preheat oven 375º. Grease the muffin pan with organic nonstick spray, (I like Spectrum Grapeseed Spray). In a nonstick frying pan add the white onion, green onion, spinach, basil, red pepper and jalapeño. Lightly soften in garlic olive oil or any oil of your choice. Once softened remove from heat and set aside. Lightly whisk the eggs in a large bowl. Add the almond milk, parsley, chives, salt, and pepper. Add the softened vegetables and combine. Using a large ladle (An ice cream scooper works in a pinch!) Ladle the egg mixture into each greased muffin tin. Top with a pinch of extra salt and bits of crumbled feta. Bake on the middle oven rack for 20-30 minutes or until the tops are golden brown. Remove from oven and release each muffin using a butter knife to loosen the sides. Cool on a wire rack. Serve immediately with a nice dash of hot sauce. Once cooled you can store in fridge for up to 4 days!