These delicious, simple mini quiches can be made the night before, so you’ve got a low calorie, gluten free (and most importantly tasty!) quick breakfast. These are only around 50 calories each! You can also freeze them individually, take them out the night before, then grab one in the morning and go!
Large mixing bowl
First, preheat your oven to 190 degrees. Then beat your 4 eggs in a large mixing bowl until completely combined. Add a splash of milk, and a sprinkling of salt and black pepper. Grate in the Parmesan and mix. Finely chop the mozzarella and spinach, add both and then thoroughly mix. Line the cupcake tin with cupcake cases. Add the mixture to the cupcake cases so that each is around half full – it should make around 12. Pop the tray in the oven. While they bake, cut a tomato into as fine slices as you can. Take the quiches out after 10 minutes, add a slice to the top of each and then pop back in the oven for another 15 minutes. Take them out again, leave to cool – then put them in the fridge, freeze them, or eat them straight away! Enjoy!