I’m a big fan of speedy breakfasts with little to no clean up. Well, technically any meal with minimal clean-up is fan-flipping-tastic but somehow I always get in over my head with dinner + recipe testing shenanigans.
Last year I ate my weight in oats. We had some good times together, oatmeal and I, but after going hot and heavy for too too long, we’ve decided to take a little break. This has opened me up to so many new breakfast combinations!
Serves 1… but making more is oh-so easy!
1 Tbsp Coconut Milk [or milk of choice!]
5 Nasoya Wonton Wrappers
Spinach, Feta + Garlic [or garlic powder]
S+P to taste
I whipped up a few mini egg “muffins” too… not as fun without the wonton CRUNCH! The glory of quiches is that any cheese, any veggie, and any dairy will work! Helloooo easy way to use up leftovers! <3
Preheat oven or toaster oven to 375F. Gently place wonton squares in a mini-muffin tray + spray with olive oil. Crack an egg into a coffee mug and beat with a fork. Add coconut milk or equivalent. Depending on your preference, you can toss the spinach into your beaten egg + milk mixture raw or sautee it in a small skillet with some olive oil and garlic until wilted (this is such a quick + easy method that I always take the extra step!). Toss a lil bit of spinach (tomato or jalapeno would rock too), garlic and feta into the bottom of each cup and top with egg mixture. Bake for approx 8-10 minutes or until quiche mixtures fluffs up into a “muffin-top” and the edges of your won-ton cups are toasty + golden brown.
What’s your absolute favorite breakfast?