Looking for an easy, make-ahead appetizer or on-the-go breakfast? These wonton muffin tin quiches could not be easier to make, and can be frozen and reheated on your way out the door!
Happy weekend! I don’t know about you, but this week seemed super long. And busy! It’s not unusual for me to get home at 7:30pm these days, and before I know it it’s 10pm and I’m just finishing up the dishes from dinner. Weekdays that end late and start early need some careful planning, as it’s easy to let nutrition go by the wayside when I’m constantly on the go. Enter pre-prepped meals.
When I was in my 3rd year PT school internships, I started making all my breakfast and lunches ahead. Usually a kefir smoothie or a few power cookies for breakfast, or something I could quickly chug between patients in the hospital. Then for lunch I’d make sandwiches on the famously dense Ezekiel bread (it’s so dense that you can make tuna sandwiches the weekend before and they are still perfectly non-soggy when you eat them five days later!). For more on my lunchtime meal prep, click here.
I’ve been looking to mix things up a bit with my morning meals. I find myself getting RAVENOUS around 11am, probably because I mostly wait until I get super hungry in the morning to eat. I typically bring a container of trail mix (almonds, raisins, dry cereal, and peanut butter pretzels) in the morning and snack on it between patients. And a banana around 10 or 11. But I think I need something with a bit more protein and fat to keep me full! So I decided to make a huge batch of these muffin tin quiches, easy to make ahead, pop in the freezer, and nuke for 30 seconds or so before eating. I might even bring a few to work to have on hand in the freezer there! Easy protein poppers for some good, healthy staying power to get me through my 10-hour days!
On another note, I read an awesome blog post this morning from one of my favorite bloggers, The ReaL Life RD, on “The Healthiest Way to Eat”. Robyn is an RD and NP and has such a unique perspective on dieting and what it means to be “healthy.” This post made me think a lot about what I value in my eating and what makes me feel GOOD without becoming obsessive! Great read. Thanks, Robyn!
Anyway, recipe for these mini quiches below. Enjoy the sunshine this weekend!
- 1 cup chopped veggies of your choice (I used mushrooms, red onions, broccoli, fresh spinach and tomatoes)
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp each oregano and basil
- 6 eggs, whisked lightly
- 1 1/2 cups 2% milk
- dash of nutmeg
- salt and pepper to taste
- 1/2 cup shredded swiss cheese
- 1/4 cup green onions, chopped
- 24-30 wonton wrappers (in the refrigerated section at the store, usually near the tofu!)
- Preheat oven to 350.
- Spray 2 muffin tins with cooking spray. Line each cup with a wonton wrapper.
- In a skillet, heat 2 tbsp olive oil on medium high. Add garlic, veggies, basil and oregano. Cook on medium until tender. Remove from heat.
- In a large bowl, whisk eggs, milk, nutmeg, and salt and pepper.
- Spoon a bit of veggie mixture into each wonton, followed by about 1 Tbsp egg mixture. Sprinkle on top with a few green onions and cheese.
- Bake for 25 minutes until wonton wrappers are lightly browned and egg is set. Cool and serve.
- (*To Make Ahead: Allow to cool completely, then remove wontons and store in an airtight container in freezer. When ready to eat, remove and microwave 30 seconds (or 1 min on low power) until heated through. The wonton wrappers may become slightly soggy when reheated in microwave, but still delicious!)