Individual Mozzarella, Spinach, Red Pepper, and Soy Sausage Quiche

Who doesn't love individualized little breakfasts???  My friend Mallory is going to love this recipe because we're always talking about breakfasts that are easy to make, but also travel easily so we can send our husbands off with breakfast, or leave them in the fridge for when they need to be out of the house before us. This is also a great recipe if you're having guests over, and want to prep them before hand so that you already have the precooked veggies, and then scramble some eggs, and throw them in the oven.  These are also great because you can switch up whatever veggies you want, with whatever meat that you want.  No need to follow this recipe to the tee, but rather add broccoli in place of pepper, or turkey in place of soy sausage, or goat cheese in place of fat free mozzarella.  Switch up the ingredients for whatever you're in the mood for that day!  There aren't a ton of calories in this little quiche, so as you can see I served it with a small piece of wheat and gluten free toast, so feel free to add on a small yogurt, or a piece of fruit on the side to make it a complete meal!

    

       


Ingredients:
1/2 Medium Red Pepper, diced
1 Large Handful Baby Spinach
1/8 C. Soy Sausage, crumbled
1/4 C. Fat Free Mozzarella Cheese, shredded
6 Eggs, scrambled
Salt to taste
Pepper to taste
Garlic Powder to taste
Smoke Paprika to taste
Olive Oil spray

Directions:
Preheat oven to 350 degrees.

1. Spray saute pan generously with Olive Oil spray, and saute red pepper with some salt until slightly tender.
2. Add crumbled soy sausage and saute until slightly browned.
3. Add baby spinach and saute until wilted.  Put pan aside, allowing to cool.
4. In a small bowl combine 6 scrambled eggs, salt, garlic powder, smoked paprika, and Fat Free mozzarella cheese.
5. Spray EITHER an 8 in. pie pan, or four large ramekins with Olive Oil spray.  Divide the vegetable mixture evenly in the bottom of the ramekins.  Then evenly divide the egg mixture evenly between the four ramekins.  (If you are using a pie pan just place the veggie mixture on the bottom and cover with the egg mixture).
6. Place in oven and bake for 30-35 minutes, or until eggs are set.  (I'll be honest, it can be hard with the ramekins to see if it's cooked all the way through, so insert a toothpick, or cut into one, just to make sure.)
7. Let cool for 5 minutes before carefully removing from ramekins, or cut the pie pan into 4 different servings.

As you can see, this is such an easy recipe, and yet, so delicious.  Try out your favorite version of this meal, and feel free to share it with me and everyone else!

Enjoy!

Maria
beachbodycoach.com/MLBARCLAY
superfitmaria.blogspot.com