Mini Breakfast Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Egg, fresh, whole, raw, 6 large Birds Eye Chopped Spinich, 10 ozSweet peppers (bell), 1 large Kraft 2% Shredded Cheddar Cheese, 0.75 cup Red Onion Raw (1/4 cup, 40g or 1.4oz), 0.5 cup Salt to taste** you can add/substitute peppers or additional vegetables and substitute cheeses or add ham or canadian bacon. (mushroom, green onion, sun dried tomato, broccoli). Calorie range will vary with substitutions.
Prehead oven to 350. Line muffin tin with foil liners or spray with non stick cooking spray. Thaw frozen chopped spinach (microwave 2 minutes) drain. Chop peppers and onion. Combine spinach, onion, peppers and 6 eggs in large mixing bowl. Add cheese, mix. Add salt to taste. use 1/4 cup measure to spoon egg and veggie mixture into muffin tins. Place in oven for 10-25 minutes (until eggs are golden town and a toothpick placed in center of muffin comes out clean) you can refrigerate or freeze the leftovers of the rest of the week
Serving Size: Makes 6 servings (2 muffins)
Number of Servings: 6
Recipe submitted by SparkPeople user DMHIKER86.
Serving Size: Makes 6 servings (2 muffins)
Number of Servings: 6
Recipe submitted by SparkPeople user DMHIKER86.
Nutritional Info Amount Per Serving
- Calories: 149.3
- Total Fat: 7.8 g
- Cholesterol: 195.9 mg
- Sodium: 290.6 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.7 g
- Protein: 12.0 g
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