Daily Plate: Muffin Tin Mini-Quiches

I’d been wanting to make these for a while now, and I’m so glad I did! They’re not the most attractive thing ever, but they’re easy to make and convenient—you can freeze leftovers and heat up as needed. They make a great breakfast, but I had two today along with a big salad for lunch.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yields 12 (I halved the recipe when I made them because I’m the only egg-eater in my apartment)
 Ingredients:

3/4 cup liquid egg substitute or 3 large eggs or 3 /4 cup egg whites
1 package frozen chopped spinach (10 oz.) or one large bunch fresh spinach
3/4 cup shredded cheese
¼ cup grated carrot or up to ½ cup other veggies
1/4 cup diced onions
Salt and pepper to taste

Directions

1. Heat oven to 350F

2. Spray the muffin tin cups with the cooking spray.

 3. Thaw and drain spinach. If using fresh, steam it in the microwave, press out all juice, then chop.

4. Mix the spinach, eggs or egg substitute, cheese, peppers, onions, salt in a bowl.

5. Fill the muffin tin cups with the mixture.

6. Bake at 350F or 20 minutes. You will know they are done when a knife inserted in the middle comes out clean.

7. Remove from cups to serve.