IntroductionIndividual crustless breakfast quiche with spinach and canadian bacon. Individual crustless breakfast quiche with spinach and canadian bacon.
2 10 oz. Packages frozen spinach
Or 2 cups cooked spinach (all excess liquid removed)
1 Medium bell pepper chopped (red or green)
3 oz. Canadian bacon chopped
2 jumbo eggs
1.5 C egg substitue made from egg whites
1/2 C Lactose Free 1% cottage cheese
1 C diced sauteed onion
1/2 tsp. Mrs. Dash Onion and Herb Seasoning
1/8 tsp. nutmeg
1/2 tsp sea salt
1 tsp black pepper or pepper melange ground
1/2 cup reduced fat cheese (e.g. Cabot 50% reduced fat cheddar)
This is most easily done in a silicone muffin tin for easy release of the egg pies. Pies can be stored in the refrigerator for reheating throughout the week. Tobasco can be added for more zing or egg pies can be topped with prepared salsa.
Mix all egg ingredients cottage cheese, and spices, in another bowl.
Divide Vegetables evenly among muffin tins. Top with Cheese. Pour about 1/4 C egg mixture into each tin until all egg is used. Bake 30-45 minutes until the egg pie is set and top is beginning to gently brown.
Serving Size: Makes 12 Individual Pies or Muffin Size Quiches
Number of Servings: 12
Recipe submitted by SparkPeople user LINCOLNITE.