Easy crust-free mini quiche

These crust-free mini quiches are a healthy (and gluten free!) portable breakfast item. I'm all about the make-ahead breakfast these days, and I've found that these mini quiches refrigerate (or even freeze) well. A few minutes in the toaster oven, and they are good to go. I usually pair them with my banana oat mini scones to get a complete breakfast on the go. This recipe is versatile enough to be used with any cooked vegetable. 

Ingredients

3 cups cooked broccolli 

1 tbsp masala (or really any seasoning you prefer)

1 tsp dried chives

1/2 cup low fat shredded cheese

3 cups of egg whites (or eggs or egg substitute)

Salt to taste

1) preheat oven to 350F

2) lightly grease a 12 compartment muffin tray

3) mix together broccolli, chives, masala and salt

4) divide broccolli mixture equally into all the muffin cups

5) add a little shredded cheese to each compartment 

6) pour the egg white into each of the compartments

7) bake at 350 for 20-25 mins until a toothpick inserted in the center of a quiche comes out clean.

8) serve immediately or let cool on a wire rack completely before storing.