Crust-less Mini Quiche - Chicken, Spinach, Kale
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 51.6
- Total Fat: 3.5 g
- Cholesterol: 87.4 mg
- Sodium: 102.4 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.1 g
- Protein: 4.1 g
View full nutritional breakdown of Crust-less Mini Quiche - Chicken, Spinach, Kale calories by ingredient
Introduction
Modeled on another great recipe from "The World According to Eggface". I added alot more eggs because I guess I had too much filling but these are great. Modeled on another great recipe from "The World According to Eggface". I added alot more eggs because I guess I had too much filling but these are great.Number of Servings: 24
Ingredients
-
8 eggs
1 teaspoon Garlic powder
1 teaspoon Paprika
1/2 teaspoon Steak Seasoning
1 Drumstick and thigh leftover Rotisserie Chicken, chopped
1/2 cup chopped Baby Kale
1/2 cup chopped Baby Spinach
3/4 cup Finely Shredded Cheddar Cheese, divided
Tips
These are great for grab and go breakfasts and lunches. You can change up the "fillings" to what ever you like. Corned beef and cheese is a favorite here.
Directions
1. Preheat oven to 350 degrees. Whisk together the eggs and spices.
2. Add the chopped chicken, vegetables and 1/2 cup cheese. Mix to combine.
3. Using a greased mini muffin pan fill each cup with the egg mixture. Bake in preheated oven for 25 minutes. Top each muffin with the remaining cheese, bake for 5 minutes till the cheese is melted.
4. Cool slightly and serve.
Serving Size: 24 mini "muffins"
Number of Servings: 24
Recipe submitted by SparkPeople user ZEPHYR1975.
2. Add the chopped chicken, vegetables and 1/2 cup cheese. Mix to combine.
3. Using a greased mini muffin pan fill each cup with the egg mixture. Bake in preheated oven for 25 minutes. Top each muffin with the remaining cheese, bake for 5 minutes till the cheese is melted.
4. Cool slightly and serve.
Serving Size: 24 mini "muffins"
Number of Servings: 24
Recipe submitted by SparkPeople user ZEPHYR1975.