Too often, breakfast is either overlooked or sugared out. By “sugared out,” I’m referring to our dependence on the holy trinity of American breakfasts: cereal (some cereals are almost 40% sugar by weight), orange juice (which is pretty much straight sugar), and/or white toast with jam (again, almost all sugar). In Europe, on the other hand, breakfast tables feature plenty of meat and cheese along with whole-milk yogurt and whole-grain bread. Less sugar coupled with more good-quality protein and fat is a great way to start off the day! With breakfasts not centered on juice and stripped-out grains, you won’t experience a blood sugar spike and crash that leaves you reaching for another Pop-Tart by 9:30 a.m.
These egg and spinach mini-quiches are incredibly simple to make and are incredibly satisfying. They also last for a week in the fridge, so a single batch (which makes 12 cups) will give you breakfasts for six days assuming that you enjoy two each morning. Make them on a Sunday and relish knowing that you’ll have an energy-filled week ahead of you! And if you use salami, eggs, and ham made of pastured animal products, you can also relish knowing that you have a deliciously anti-inflammatory week ahead of you!
Egg, Salami & Spinach Breakfast Cups Makes 12 cups.
1 cup chopped salami, preferably made of pastured meats (mine was beef and pork from a local farmer)
1 cup whole milk, preferably from grass-fed cows
6 eggs, preferably from pastured hens
2 cups chopped frozen spinach
Preheat oven to 325F. Line a muffin tray with parchment-paper cups. You could use standard paper cups, but the parchment will peel away cleanly from the quiches instead of sticking. It’s also much stronger and less prone to tearing and allowing the quiches to escape from their cups. Get out a rimmed baking tray that the muffin tray will fit into — you’ll be pouring water into the rimmed tray to create a water bath for the quiches. Eggs are prone to overcooking, but using a lower oven temp and a heat-diffusing water bath will guarantee evenly cooked, beautifully smooth quiches.
Cook the salami in a dry skillet over medium heat, stirring often, for about 5 minutes or until salami is slightly shriveled and very lightly browned. While the salami cooks, in a large bowl whisk together the milk and eggs. Smash the bagged spinach against the counter to break up the spinach and then whisk it into the milk and eggs. Add the cooked salami and whisk again.
Use a large spoon to carefully fill each muffin cup nearly up to the brim. Place muffin tray in rimmed baking sheet and pour enough water directly into the baking sheet to completely cover the bottom. Very carefully place tray in oven. I like to pull the rack out first, then place the tray on that and veeeeeeery gently slide the rack into the oven, being careful not to jostle the tray since too much jostling could make the water splash out.
Bake for 40 minutes. When removing the quiches, it’s best to slowly pull out the rack, then lift off the muffin tin and place it on a wire rack to cool. Take out the water-filled baking tray separately to reduce the odds of spilling. As soon as the quiches are cool enough to touch, pull them out of the hot muffin tray and set them on a wire rack to cool. Your breakfast cups will last for up to a week in the fridge.