{Breakfast} Hash Brown Vegetable Quiche

      1.{Line muffin molds with shredded fresh potatoes & bake

the crust until brown (~15-20min)}

2.{Sauteed eggplants, asparagus, & spinach.  Then dice
the mixture & add to muffin molds}

3.{Add roasted mushrooms & orange/red bell peppers.
Sprinkle grated cheese on top}

4. {Pour beaten egg mixture to the molds}

5. {Bake at of 400 F for about 15 min}

6. {Refrigerate for later use. Microwave for ~25 sec when ready to eat}.

Since it has been cold this week, I decided to ditch my cereal & milk for these home-made quiches for breakfast.  I followed this recipe with a few lot of alterations: using fresh shredded potatoes instead of frozen hash brown, omitting hams, using less eggs & increasing the vegetable varieties.  I like the natural sweetness that bell peppers add to enhance the overall flavor.  I call this breakfast my daily multivitamins.

Hope everyone is having a great week & embracing healthy eating!