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Healthy Ham + Mushroom Quiche Cups: Gluten Free, Dairy Free, Yeast Free

4:51 PM

One of the greatest feelings in the world is getting a food "back." I have a list of ingredients that I cut out of my life two years ago because they bothered me—they were making things worse and I needed more than anything to let my gut heal. Now that my gluten-free body is on the mend, however, I'm experimenting with foods from that list, trying the ones I'm least sensitive to first to see what I can tolerate. This is a tricky game—be careful, remember that you can damage your body without seeing major symptoms—but it feels freeing. Some foods are likely out of my life forever but others are back in moderation.

Amazingly, eggs are one of those foods. The yolks might never again cross my lips—I tried one bite once and it ended terribly—but the whites are okay so far! Again, it's a moderation thing; too much and I feel it, but I can handle enough to make a decent breakfast from. Yay!

These little cups are so delicious, filling and easy. Like, really, incredibly, one-two-and-done easy. Even I can make them (although I didn't, let's be honest). Plus they're healthy! Three cheers for a healthy breakfast!

Prep Time: 10 minutes
Bake Time: 25 minutes
yields 12 cups


5 egg whites
1 cup milk alternative (we used unsweetened coconut)
3/4 cup shredded cheese alternative (we used Go Veggie! Mozzarella Shreds)
1/4 cup yellow onion, diced
1/2 cup mushrooms, thinly sliced
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. black pepper
12 slices of ham

preheat your oven to 350˚F

1. Make Your Mixture
Whisk your egg whites in a bowl, then stir your milk alternative, cheese alternative, onion, mushrooms, thyme, salt and pepper.

2. Fill Your Cups
Spray a standard-size muffin tin with cooking spray, then fit one slice of ham into each cup. Fill the cups about 3/4 full with your egg mixture.

3. Bake, Cool + Eat
Bake the cups at 350˚F for about 25 minutes, or until a toothpick inserted in the center comes out clean. The tops should just be beginning to brown—if they brown too quickly, tent a piece of aluminum foil over the top. You'll want to let them cool to firm up (and avoid injury!) for about ten minutes.

Want to hear some other wonderful news? You can freeze them, then thaw them in the microwave (then crisp them up in the oven, if you're feeling fancy) for a last-minute meal!

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