Muffin-Sized Breakfast Quiches

By Tonya_Speed

Ingredients

• 1 (10-oz.) bag baby spinach (save leftovers for a salad later in the day)
• 1/2 cup chopped onion, sautéed till translucent (in a skillet with about 1 tablespoon of oil)
• 1 (8-oz.) bag shredded low fat cheddar cheese (9 tablespoons)
• 9 eggs, cracked in a bowl and beaten as if making scrambled eggs
• Salt and pepper to taste (added to the eggs, stir well)

Details

Servings 12
Adapted from savingdinner.com

Preparation

Step 1

Preheat the oven to 375. In the meantime, lightly grease your muffin pan with either a non-aerosol spray or a little oil on a paper towel.
Into the greased muffin cups, add about 3 or 4 leaves of spinach. Top the spinach with about a teaspoon of sautéed onions. Top the onions with about 1 tablespoon of shredded cheese. Then using a soup ladle, add enough egg mixture to fill the muffin tin about 2/3 full.
Bake your little breakfast quiches for about 10 to 20 minutes, depending on the size of your muffin tin cups. They should brown up nicely on the top, but be careful not to overcook. To test for doneness, insert a toothpick in the middle of one of the muffin cups. If the toothpick comes out clean, then your quiches are done! Let them cool for at least 10 minutes in the pan. Using a dinner knife, carefully run the blade around the perimeter of each little quiche and plop them carefully onto a plate to finish cooling.
Freeze anything leftover. To reheat, just let thaw overnight and zap in your microwave for a minute or less. Remember, all microwaves are different. Mine takes about 45 seconds to produce a nicely warmed quiche. It’s gotta be thawed first though.