Mini Quiche Muffins

I've seen little breakfast/egg/quiche muffins floating around the interwebs so I decided to make my own.  I couldn't find a recipe that fit perfectly with what I wanted, but I think part of the beauty of quiche is that you can throw whatever stuff in it that you want.  I'm fairly picky when it comes to vegetables, but I had some stuff lying around that I thought would make a good quiche.  I also like quick and easy recipes, not only because I like spending more time outside the kitchen, but I also like getting as much sleep as possible during the week.  So my work day breakfasts are grab n go.

Mini Quiche Muffins

1 dozen eggs
Shredded cheese (I used finely shredded colby jack)
Frozen broccoli, thawed a bit
Canned mushrooms
Salt n Pepa (that's pepper for those of you under 30)

**These veggies can be substituted for whatever your heart desires.  Add some meat if you want!  I wanted to focus more on needing to eat more veggies than eating more meat.  See modification ideas below.

Pre-heat oven to 350 degrees.  Crack all those eggy bitches into a bowl.  Add salt and pepper to taste.  Whisk.  Spray a 12 cup muffin tin well with non-stick spray.  Add a few bits of veggies in the bottom of each cup.  Add a pinch of shredded cheese on top of each cup's contents.  Pour eggs into a big measuring cup for easy pouring.  Pour eggs into each muffin cup, SLOWLY, filling to about 3/4 way full.  Bake at 350 for 20 mins, or until puffy and eggs are set to your preference.  Once cool, pop out all your little quiches and throw them in a big ziploc bag to refrigerate.  Microwave two muffins at work or pop into a toaster oven until warm.  Voila!

Modification ideas:

• This recipe can be modified for a smaller muffin pan, use 1 egg per muffin cup.  
• Mix in some milk or cream to make them more decadent, but keep in mind the more fatty stuff you add the less healthy you can claim them to be.  
• Add sausage or bacon to them, that would be super yummy.  
• You could do a more traditional quiche and throw in ham, asparagus and mushrooms the way my French grandmother makes quiche.  (This reminds me, I am visiting her soon, must request a quiche for breakfast one day.)  
• Go "southwestern" and add red and green peppers, onion, and whatever else makes it southwestern style.  
• Put some hot sauce or ketchup on top.  
• Amp up the veggie content with chopped spinach.
• Play with different cheeses for different flavors.

Honey Glazed Carrots

No joke, this recipe is included in my nutrition guide.  Granted it's a much simplified recipe from the one I had already (which included butter and brown sugar and other yummy stuff), but it works just the same.

Honey Glazed Carrots

1 big bag-o-baby carrots
1/2 cup water
4 Tbl honey

Boil water in a covered saucepan.  Add carrots and steam until tender.  (This took me about 18 minutes.)  Drain.  Add honey.  Stir to coat.

Go forth and eat!

Frozen Greek Yogurt Bites

I needed to plan some protein into my evening meal, so I figured I would incorporate it into my dessert.  Because, really, what's better than dessert?  (Reason why I struggle with an ass? Hmm...)

I adapted my recipe from another blogger's recipe.  I cannot accept these genius credits.

Honey Banana Chocolate Frozen Greek Yogurt Bites

Honey greek yogurt (I used Greek Gods Vanilla Honey - because this stuff is seriously the bomb diggity.)
1 ripe banana
Semi sweet chocolate chips

Spoon yogurt into an ice cube tray.  Add 1 slice banana per cube spot.  (I put them in vertically.)  Top with some melted chocolate.  Freeze.  Eat!

Omgyum.  Desserty and proteiny and banana-y goodness.  I meant to sprinkle some cinnamon on the yogurt/bananas before I put the chocolate on top, because I freaking love Bananas Foster anything, but I forgot and figured the cinnamon would get lost on top of the chocolate.

Try it.  Love it.

Hawaiian Chicken

The recipe I used for chicken this week I've actually had for quite a long time.  Many moons ago, when I was quite young in my early 20s, my mom gave me this recipe.  I instantly fell in love.  I've since adapted it to my taste.  I now pass it on to you, dear reader.

Hawaiian Chicken

1 package chicken breasts (the one that has 3 boobs in the package)
1/4 cup white wine
1/2 cup water
1/2 cup soy sauce
1/2 cup honey
1 large can crushed pineapple

Throw all the ingredients in the crock pot.  Cook on low for 3-4 hours.  Cut 1/3 off each breast.*  Eat.

*This is how I make 3 boobs into 4 equal-ish portions.  The three 1/3 pieces combined make the 4th serving. 

The recipe calls for green onions, but I can never be bothered to buy and cut up green onions.  The recipe doesn't seem to be lacking.  Also, the recipe does not include the honey in the crock pot.  You're supposed to cook it in the crock pot, then take out the chicken, brush with honey, and bake.  Again, something I just can't be bothered to do.  I like easy stuff.  It also doesn't include pineapple.  But what is Hawaiian without pineapple?

Yum.