Crustless Spinach Quiche Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 82.8
- Total Fat: 6.0 g
- Cholesterol: 91.0 mg
- Sodium: 144.4 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.7 g
- Protein: 5.4 g
View full nutritional breakdown of Crustless Spinach Quiche Muffins calories by ingredient
Number of Servings: 12
Ingredients
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1 T butter
1 small onion, chopped
1 pckg frozen spinach, thawed and drained (10 oz)
5 medium eggs
1/4 cup whole milk
1 cup shredded cheddar cheese
salt and pepper to taste
Directions
Preheat the oven to 350.
Saute the onion in the butter until soft. Add in the thawed and drained spinach; cook a few more minutes until any water has evaporated from the spinach.
In a mixing bowl, whisk to combine the eggs, milk, cheese and salt/pepper if desired. Add the onion/spinach mixture.
Pour the batter into a 12-cup muffin tin sprayed with non-stick spray. Bake for 25 minutes. Makes 12 servings of one muffin each.
Note: You can skip the butter and use nonstick spray, and the milk can be skim instead of whole.
Number of Servings: 12
Recipe submitted by SparkPeople user FOURINFALL.
Saute the onion in the butter until soft. Add in the thawed and drained spinach; cook a few more minutes until any water has evaporated from the spinach.
In a mixing bowl, whisk to combine the eggs, milk, cheese and salt/pepper if desired. Add the onion/spinach mixture.
Pour the batter into a 12-cup muffin tin sprayed with non-stick spray. Bake for 25 minutes. Makes 12 servings of one muffin each.
Note: You can skip the butter and use nonstick spray, and the milk can be skim instead of whole.
Number of Servings: 12
Recipe submitted by SparkPeople user FOURINFALL.
Member Ratings For This Recipe
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SMILEYJEMS
This was a great time saver for dinner tonight once I made a few modifications.
1) Sauteing fresh spinach for a few minutes before adding to the egg mixture is easier & tastier.
2) 1st, put egg mixture into muffin cups, add cheese (I also added ham) add more eggs, more cheese & bake as directed. - 6/23/20