Mini Breakfast Quiche

Egg, fresh, whole, raw, 6 large
Birds Eye Chopped Spinich, 10 oz
Sweet 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.

you can add hot sauce, i use tapitio for a little extra spice. You can also add any other veggies, i have used mushrooms, green onions, broccoli to change it up.

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.