Quiche Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
10 large Egg, fresh, whole, raw 1 cup Cut Leaf Spinach - Frozen 10 tbsp Hormel Bacon Bits 1 fruit without skin and seeds Avocados, California (Haas) 3 tbsp NOW MCT OIL 4 tbsp Plugra Unsalted Butter (by JOHNNYB613) 4 tbsp Nutiva Coconut Manna (by SHAGGYBABA) 6 oz Mozzarella Cheese, part skim milk 1 cup (8 fl oz) Water, tap 6 tbsp Ground Flax Seed6 tbsp *Flax Seed Meal (ground flax) 1 cup Purple Onion (by NYY_FAN)
Squeeze water from spinach. Chop onion and peel avocado. In a blender pulse onion, avocado, bacon bits, MCT oil, coconut manna, and plugra (butter). Set aside in a mixing bowl. Add eggs, water, and flax seed to same blender. Add seasoning to taste (I prefer Adobo, but you can use any season salt blend). Blend on high and add to spinach bacon mixture in mixing bowl. Use whisk or slotted spoon to incorporate. Pour mixture in mini muffin pan or regular size muffin pan. Makes approximately 18 regular size muffins or 36 mini muffins. You may need to spray the muffin pan unless you are using dark non-stick pans, or cupcake liners. Bake at 350 for approximately 20 minutes or until edges are light brown and center is solid. Can be frozen or refrigerated for about a week.
Serving Size: 1 regular muffin or two mini muffins (makes 18 regular or 36 mini).
Number of Servings: 18
Recipe submitted by SparkPeople user ZUMBAMAMI45.
Serving Size: 1 regular muffin or two mini muffins (makes 18 regular or 36 mini).
Number of Servings: 18
Recipe submitted by SparkPeople user ZUMBAMAMI45.
Nutritional Info Amount Per Serving
- Calories: 171.2
- Total Fat: 14.0 g
- Cholesterol: 118.3 mg
- Sodium: 224.2 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 2.0 g
- Protein: 8.6 g
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