Baked Breakfast Mini Quiches

Start your day with wood-fired flavor. These baked breakfast mini quiches are Keto friendly and perfect for those grab-and-go mornings.

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Serves 8 (for additional servings see the recipe here)

As Needed	cooking spray
1 Tablespoon	extra-virgin olive oil
1/2	yellow onion, finely diced
3 Cup	baby spinach leaves
10	eggs
4 Ounce	shredded cheddar, mozzarella or Swiss cheese
1/4 Cup	fresh chopped basil
1 Teaspoon	kosher salt, or to taste
1/2 Teaspoon	freshly ground pepper, or to taste

When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Spray a 12-cup muffin tin generously with cooking spray.
In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently until softened, about 7 minutes.
Add the spinach and cook until wilted, about 1 minute longer. Transfer to a cutting board to cool, then chop the mixture so the spinach is broken up a little.
In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, salt, and pepper. Stir to combine.
Divide the egg mixture evenly among the muffin cups.
Place the muffin tin directly on the grill grates. Close the lid and bake until the eggs have puffed up, are set, and are beginning to brown, 18-20 minutes.
Remove the muffin tin from the grill and serve immediately, or allow to cool on a wire rack, then refrigerate in an air-tight container for up to 4 days. Enjoy!