Today I decided that in I would make up my grab 'n go breakfast for next week. It really does work out well for me and make it easier in the morning. I eat before I go to work, it's fairly healthy and I'm not spending needless money in a drive through line somewhere. (Although I will still eat my Wendy's breakfast at least once a week because I love it!)

Today I decided that I would make quiche cups in my larger muffin tin pan. Are they called Texas-size muffins? I can't remember, that's what I'm going to call them. Ok?

I was at the store trying to decide what kind of dough to use for the base. Biscuits? Crescent rolls? Puff pastry? Phyllo dough? There were soooo many choices and the boy was getting impatient. So he says, "What do you usually use?" I usually use pie crusts for my quiches. He says, "Why would you use anything different?" Genius.

So I bought some refrigerated pie crust, used a bowl that I had as a template to cut out each individual crust and put them in the muffin tin.

 I whisked together 4 eggs and I quarter cup of milk and added in 1 tablespoon of Italian seasoning and salt and pepper to taste.

I divided the egg mixture evenly between the muffin cups, then added in ham and asparagus and topped it off with swiss chesse. Into the oven for about 20 mintues and ... heaven. They taste sooo good that I'm going to make these a regular part of my weekly repetoire.

I'll probably eat these with some fresh fruit every morning this week and I have the boy to thank for helping me out with the recipe!

Ham, Asparagus and Swiss Quiche Cups:

Ingredients:

• 2 rolls of refrigerated pie crusts

• 4 eggs

• 1/4 cup milk

• 1 tablespoon Italian seasoning

• Salt, to taste

• Pepper, to taste

• 1/2 cup diced ham

• 3 asparagus stalks, chopped into 1/4" pieces

• 1/2 cup Swiss cheese

Directions:

1. Bring the pie crusts up to room temperature and roll out. Using a bowl as a template, cut each crust in a circle big enough to fit into the muffin tin with a lip on it. Mine didn't come up all the way on the muffin tin, but it was enough to cradle the egg mixture when I poured it in.

2. In a mixing bowl, whisk eggs and milk. Add in Italian seasoning, salt and pepper.

3. Divide egg mixture evenly into quiche cups.

4. Add in ham, asparagus pieces and swiss cheese evenly into each muffin cup.

5. Bake in 400F oven for 20 minutes, or until crust of quiche is golden brown and eggs don't jiggle in the middle.