Muffin tin cheddar quiche breakfast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Extra Virgin Olive Oil 1.5 cup diced red-skinned potato, raw 1 cup, shredded smoked Cheddar Cheese 5 large Egg, fresh, whole, raw 9 tbsp Kirkland Signature Egg Whites 1.5 cup Spinach, fresh .5 cup Milk, 2%, 1 cup Red Onion Raw .5 tsp Salt .25 tsp Pepper, black
Preheat oven to 325
Heat oil in pan.
Add diced potato and onion to heated pan, cook until onions are clear and potato soft.
Meanwhile whisk eggs, milk, and cheese together.
Add salt, pepper and spinach.
Use cooking spray on 12 cup muffin tine. Add mixture to all 12 cups.
Bake for approximately 25 minutes.
Can freeze.
Serving Size: 6 2 pieces servings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Heat oil in pan.
Add diced potato and onion to heated pan, cook until onions are clear and potato soft.
Meanwhile whisk eggs, milk, and cheese together.
Add salt, pepper and spinach.
Use cooking spray on 12 cup muffin tine. Add mixture to all 12 cups.
Bake for approximately 25 minutes.
Can freeze.
Serving Size: 6 2 pieces servings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 237.5
- Total Fat: 15.4 g
- Cholesterol: 176.6 mg
- Sodium: 431.4 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.8 g
- Protein: 14.8 g
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