Make-Ahead Mini Quiches

Mornings are hard, but if you have a good breakfast, the rest of the day just goes better. Nothing beats an egg breakfast -- all that lean protein really powers you through to lunch. After making these delicious and adorable mini lasagnas with won ton wrappers in muffin tins, we wanted to try making more things the same way.

Mini Quiches for Days!

We make a batch of 24 (2 muffin tins full) on Sunday or Monday to last the rest of the week. You can reheat them in a pan on the stove (do it on low heat and use a lid) or, if you're really pressed for time, in the microwave for about 20 seconds. They're perfect for breakfast with a smoothie or for lunch with a small salad. If you like a little kick, top them with a little bit of Cholula hot sauce.

Make-Ahead Mini Quiches

• 24 won ton wrappers
• 12 eggs
• 1/2 cup milk
• 1 cup shredded mozzarella
• 1/2 cup shredded Parmesan cheese
• 24 Kalamata olives, halved and pitted
• 12 pieces of marinated artichoke hearts, sliced in half

1. Preheat oven to 350°F.
2. Spray 2 muffin tins with cooking spray (like Pam).
3. Place one won ton wrapper into each cup.
4. In medium bowl, combine eggs and milk and beat with whisk to combine.
5. Divide the egg and milk mixture between all 24 cups, about an ounce-and-a-half per cup.
6. Divide the cheeses between all 24 cups. It's about one large pinch of mozzarella per cup and one small pinch of Parmesan cheese per cup.
7. Place two halves of Kalamata olives and one small piece of marinated artichoke hearts in each cup.
8. Bake for 13 to 15 minutes, taking care not to overcook. Quiches will be puffy and kind of wet when you take them out. They'll fall, and when you reheat them to eat them each day, you'll finish cooking them.
9. Allow to cool in the muffin tins. Store in an airtight container in the fridge until you're ready for heating and eating.

Makes about 12 servings, if you eat 2 at a time. That's breakfast for 2 people for 6 days. You can go out to brunch on the 7th day.

Kale and Vegan Sausage

This recipe is perfect for fall and winter because it's warm and savory. It's pretty good for you, too. Kale is supposed to be one of the world's healthiest foods, and I'm a sucker for any of the so-called super-foods. Lower my risk of cancer and heart disease while stuffing my face? I'm in. Add the beans, and you have loads of fiber and lean protein.

You don't need to add salt and pepper to this since the vegan sausage adds plenty of saltiness. You can use any flavor of Field Roast sausage; it will take on whatever that flavor is. My favorite for this recipe is the Smoked Apple Sage.

I made this for years before adding the chopped green apple, so you can skip it, but it adds a little zip that kind of cuts through the other flavors.

Kale and Vegan Sausage

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 bunch lacinato kale
• 1 15-ounce can white kidney beans
• 1/2 tablespoon minced garlic
• 2 Field Roast sausages
• 1 peeled, chopped green apple

1. Prepare the kale by washing the leaves, patting them dry, and cutting out the stems.

2. Heat the olive oil in a large frying pan over medium heat. Saute the onion and the kale for about 5 minutes.

3. Cut the sausages into 1/2-inch slices. Add the sausage and the garlic to the pan and stir.

4. Open the can of beans and drain out about half the liquid. Add the beans and the remaining liquid to the pan. Add about half of a can of water. Add the chopped apple.

5. Stir, lower the heat to medium low, and cover.

6. Simmer for 10 to 15 minutes, just until the kale is soft.

Makes about 3 servings, so if you're cooking for two people, one person gets leftovers for lunch tomorrow! Lucky!