I am the definition of a breakfast person.

I could eat it three times a day – eggs for breakfast, cereal for lunch, crepes for dinner.  Bring me to a diner at any hour and I am 99.9% likely to order hash and poached eggs.  I simply can’t live without a good meal to start off my day.  But when I combine my love for breakfast with my tendency to hit snooze a million times (right family?), it gets to be an expensive habit that ends up with me stopped in at Dunks on my way to work.

Luckily, I saw this pin the other day and decided to whip up some planned-ahead breakfasts so I could save some money and time in the morning.  These tartlets came out great, and in 45 minutes, I was able to pack up 6 healthy breakfasts to eat and freeze for the week ahead.

Quiche Breakfast Tartlets

• 5-8 oz of baby spinach
• 1 cup baby portobello mushrooms, sliced
• 2 links chicken sausage (optional)
• 1 cup cheddar cheese, grated (low-fat preferred, or another kind of shredded cheese works too!)
• 3 eggs and 6 egg whites (I use them from the carton) (alternatively, you can use 5 eggs)
  
• Dash skim milk
• salt and pepper, to taste

1. Preheat the oven to 350 F.  In a frying pan, heat up 1 tsp olive oil and cook the mushrooms.  Cut the chicken sausage into small pieces (1/2 dime sized or so) and add to mushrooms, browning lightly.  Remove from pan.  Wilt spinach in frying pan. add to mushrooms and sausage.
2. Mix all ingredients in a bowl.  Pour into lightly greased muffin tins, making sure that each section has all types of filling as well as some liquid.
3. Bake in oven for 20-25 minutes, until edges are browned and tops are solid.  Remove from tins and let sit before freezing/storing.

By the end, you should have 12 muffin-sized crustless quiches (mine actually made 5 mini muffins as well – use it all up!) which are each worth 2 PointsPlus each (I recommend two as one serving).  In one travel-sized bite, you have cheese, eggs, meat, and veggies, or as I like to call it “perfection.”

These quiches are super versatile to whatever you have in your kitchen – asparagus and red pepper, cheese and more cheese, garlic and onion, you name it.  My recommendation: go light on the fat, especially in the cheese.  I only had full fat cheddar around, and these were a little more oily than I would usually eat, but they’re still quite healthy and definitely delicious.

What’s your go-to breakfast food?