Weekday Grab-and-Go Breakfast: Mini Mîches!


Mini mîches you say? Muffin + Quiche = Mîche. Clever, I know. So, true confession of the paleo addict: I struggle with breakfast. I gave up cereal almost a year ago now but I struggle to find the perfect substitute for that delicious sugary mess. ARG. A few weeks ago, a beautiful discovery was made: paleo mini-muffin quiches. AMAZING. The beautiful thing about it is – you can do absolutely whatever you want with it. I’ve made about five different types so far and they’re all delicious.

I’ll give you the secret to the mini mîches: pick a base, pick a veggie (or two), and pick a spice to compliment. Sounds easy right? IT IS.

So here was our first concoction: base was breakfast sausage, veggie addition was sweet potato and spinach leaves, and spices was Kosher salt and pepper. Other mini mîche recipes that I’ve made since (and that will be posted shortly) are Meat-Free Sweet Potato Mini Mîches, Ham & Arugula Mini Mîches, and right now I just pulled out a tray of Sun Dried Tomato & Sweet Potato Mini Mîches from the oven. Absolutely delicious. And they re-heat really nicely so I make them on Sunday and have two every morning during the week. El yum-o!

Ingredients

  • 1 roll breakfast sausage (I picked the sage flavor)
  • 1 sweet potato
  • Baby spinach leaves
  • 6 eggs
  • Kosher salt
  • Pepper

Instructions

  1. Preheat your oven to 350F
  2. Using a 12-cup muffin tin, grease your tin with coconut oil or olive oil (or bacon fat if you’re feeling risqué)
  3. Divide up your breakfast sausage into twelve pieces and place a piece in the bottom of each muffin tin. Flatten it to make a little “crust” on the bottom of each muffin cup.
  4. Slide this into the oven and cook for 10 minutes or so, until sausage is brown.
  5. While the sausage is cooking, shred your sweet potato with a cheese grater and set aside.
  6. Take the sausage out of the oven. If it’s swimming in grease, feel free to drain it. If not, add a tablespoon or two of sweet potato to each muffin cup. You can eyeball this.
  7. Tear up a few leaves of baby spinach for each muffin cup and place on top of the sweet potato.
  8. Now, pour your eggs! about 1/2 an egg for each cup. here’s the trick – you want to fill each muffin tin about 2/3 of the way. If you fill them too much, they’ll over flow! So don’t do that :)
  9. Sprinkle some salt and pepper on top of each mîche cup and slide that tray into the oven. Cook for 15-20 minutes on 350.
  10. Voilà – enjoy the amazingness. Also – I always eat them with 1/2 an avocado.

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