Ingredients:

• 1 cup spinach

• ½ cup sun-dried tomatoes

• ½ onion

• 1 teaspoon thyme

• Myokos Fresh Mozzarella (or your fave°

• vegan cheese)

• Just Egg

• Phyllo Dough or hashbrowns (I used both)

• Vegan Sausage/Bacon (optional - I used Dr. Prager’s vegan breakfast sausage)

• salt & pepper

• muffin pans

Recipe:

I tried using both phyllo dough and hashbrown base. Also, I used a mini muffin tin pan for my hashbrown base and phyllo dough for my large muffin pan. (before & after pictures below!) Which base you choose really just depends on your preference! I will say, I enjoyed the hash brown base more because of the extra addition of flavor, but I have a little bit of an obsession with hash browns. I’m also a huge sucker for Trader Joe’s frozen hash browns. If you have a chance to grab those before you make this recipe, I HIGHLY recommend, but you can also never go wrong with a fresh homemade batch of hash browns. Also it’s important to note that phyllo dough probably won’t work if you’re using a mini muffin pan.

1. Chop your spinach, sun-dried tomatoes, and onion. These need to be really small and finely chopped!

2. Add your chopped veggies into a bowl and add in your thyme, salt, and pepper.

3. Grab your muffin tins. You’re going to use your hashbrowns or phyllo dough as your base.

4. Grease your muffin pans and add your preferred base.

5. If you’re using hashbrowns fill the bottom ¼ of the hole with the hashbrown. For phyllo dough, fill the entire hole with 3-4 layers of the dough.

6. Add in your veggie filling and pieces of your vegan meat if using for up to ½ of the hole.

7. Pour in your “egg”. They don’t rise too much, so you can fill to the top of the hole.

8. Top with your cheese and bake these at 375° for 25 minutes or until the sides have browned and the center filling is cooked.

9. Pop your mini quiches out and enjoy!