Bulk cooking healthy (and delicious) breakfast for the week? Yup. Easy. We call these the ‘veggie everything GRAIN-FREE QUICHE CUPCAKES’. Easy to make and can be cooked in bulk for 4 days worth of breakfast meals.

Here’s how to make them:

You will need a muffin baking tin (preferably a silicone BPA feee one), 9 eggs, any veggies you like plus tomatoes, mushrooms and yellow onion, salt, pepper and garlic.

Instructions:

In a large mixing bowl crack and whip/generously stir the eggs. On a stove top sauté the onion and mushrooms in a little of your favorite cooking oil (I like coconut oil and avocado oil). Next add the mushrooms and onions into the eggs. Add in thin slices of tomatoes and any other veggies. I used kale, zucchini and spinach. Add your salt, pepper and garlic to flavor. Mix well. Then spoon into the baking tin cups (leaving about 1/2 inch at the top of room). Next bake on 350 degrees for approximately 15-25 minutes depending on the size of the muffin tin cups. You want to remove them from the oven once the tops of them look solid and slightly puffed up. They should not be watery. Remove and allow to cool for 15 minutes. Pop the little quiches out and refrigerate. You will have 4 days worth of healthy breakfasts!