- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.6
- Total Fat: 4.3 g
- Cholesterol: 22.4 mg
- Sodium: 179.3 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.7 g
- Protein: 6.6 g
Mini Crustless Spinach Quiche CupsSubmitted by: TLB1630
IntroductionGreat to eat on the run...for a quick "warm" breakfast Great to eat on the run...for a quick "warm" breakfast
1 Tbsp. olive oil
1 egg, beaten
1/2 c egg substitute (= 2 eggs)
1/2 c egg white substitute (= 2 eggs)
1 onion, chopped
5oz reduced fat cheese, shredded (any kind)
1 10-oz package frozen leaf spinach, thawed & drained
(or 10oz of 13.5 can)
1/4 tsp. Salt
1/8 tsp. ground black pepper
1/2 tsp baking powder
1/2 c chopped multi-color peppers
2.Heat oil in a large skillet over medium-high heat. Add chopped onions and multi-color peppers, cook and stir occasionally, until vegetables are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3.In a large bowl, combine eggs, egg substitute, egg whites, cheese, salt and pepper. Add spinach mixture and stir to blend. Add in baking powder then scoop into prepared cupcake pan.
4.Bake in preheated oven until eggs have set, about 25 minutes. Let cool for another 10 minutes before eating.
Wrap leftovers “individually” to eat on the run - warm in Microwave.
Serving Size: 12 muffin size or 12th of 9" pie
Number of Servings: 12
Recipe submitted by SparkPeople user TLB1630.