If you have a little one, I’m certain you know that they can be finicky when it comes to eating habits at the toddler stage. They’ll be ravenous one day, then go on a hunger strike afterwards. Mine is no exception, but rather than throwing in the towel and being exasperated, I take it as a challenge, and with this, I struck gold.
My little one pooh-poohs her face at scrambled eggs, oatmeal, and bananas. I used to be able to mix in mashed sweet potato with her oatmeal and other good stuff, but now she shakes her head no. And no means no, Mom! So I racked my brain thinking, “What the heck am I going to feed her for breakfast?!” I made these one morning. It’s a combination of spinach, red bell pepper, turkey sausage, cheese, eggs, and whole milk (though you can substitute any milk you drink). If you know me, you know that I try to incorporate fruits and vegetables every chance I get, and breakfast is a perfect time to get a head start on the produce intake for your day!
She LOVED them. I was so ecstatic – I don’t care if she dislikes boring scrambled eggs, but if she likes this, which has veggies and protein – well then, I’m a happy camper. They’re a perfect serving size – the size of a mini-muffin, and fun to eat. (A mini-muffin tin is my new best friend, by the way. They’re perfect for little tots). And an added bonus is that this recipe makes 24, so you can freeze them and heat them up, one by one, for about 30-40 seconds or until warm. One morning, my daughter ate an entire mini quiche, mini zucchini muffin , and some freeze-dried strawberries. I’m so excited to give my daughter lots of variety. That’s 3 different vegetables and 2 fruits in one meal! Better than some adults in one DAY, I might brag.
Side note: I added a couple pinches of turmeric to this. It’s not a spicy spice, although it’s a component of curry seasonings, but I add it for color. It’s added to yellow mustard, and if you don’t add it, that’s fine. My first batch was very pale and I wanted a little more yellow, so I added in the turmeric.
On yet another note, this is good because even adults like this (like me and my husband)!
Mini Crustless Breakfast Quiches makes 24
1 tsp olive oil
6 small turkey sausage patties, found in the freezer section, diced finely (makes about 1 cup)
3 cups chopped, fresh baby spinach
1/3 cup finely diced red bell pepper
pinch kosher salt
1/3 cup shredded cheese (I used a blend of Asiago, Fontina, Provolone, and Parmesan)
1 cup milk (I used whole milk)
2 pinches kosher salt
2 pinches turmeric
Nonstick cooking spray
Preheat oven to 325 degrees F. In a medium saucepan over medium heat, heat the oil until hot. Add the turkey sausage and saute for about 4 minutes. Add the spinach and bell pepper, a pinch of kosher salt, and continue to saute until the spinach has wilted and the bell pepper is tender, about 4 more minutes. Take off the heat, transfer to a medium bowl, and let cool. Mix in the cheese when cool.
In a small bowl, whisk together the eggs, milk, kosher salt, and turmeric. In a mini-muffin tin sprayed generously with nonstick cooking spray, divide the egg-milk mixture evenly between all 24 spots. Gently spoon the veggie-turkey-cheese mixture evenly into each prepared muffin cup.
Bake for about 25-26 minutes, or until a toothpick inserted into the center of the mini quiches comes out clean. Let cool for about 20 minutes, then run a knife around each mini quiche and pop each one out with a fork.