Breakfast

Egg Muffins with Spinach (little quiches) is for Breakfast.

Egg Muffins with Spinach (little quiches) takes 10 minutes to prepare.

Egg Muffins with Spinach (little quiches) takes 20 minutes to cook.

Egg Muffins with Spinach (little quiches) makes 6 servings.

The ingredients for Egg Muffins with Spinach (little quiches) are:

Egg, fresh, whole, raw, 8 large
Spinach, frozen, 1 package (10 oz) yields thawed and squeezed dry
Onions, raw, .25 cup, chopped
Salt and pepper to taste (a couple grinds of each)
Cheddar Cheese, .5 cup, shredded
Any other herbs you want (not included in my nutritional info, of course)

Cooking spray (as needed)

Equipment: 12 count muffin pan (non stick)

Here is how you make Egg Muffins with Spinach (little quiches):

Preheat oven to 350Saute diced onion in cooking spray until just done to your liking.spray a 12-hollow muffin tin with cooking spraybeat everything except cheese together in a bowl. Pour evenly into the 12 muffin tin hollows.Top each muffin with a bit of shredded cheeseBake at 350 for 20 minutes or until a knife comes out clean from the centerlet them sit until room temperature and remove from tin with a rubber spatula. Cool completely on a rack (or eat right away!)Can be frozen and microwaved, so I hear, but I haven't tried that.Serving Size:?2 muffins per serving

The nutritional information for Egg Muffins with Spinach (little quiches) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 146.8

• Total Fat: 9.6 g
• Cholesterol: 258.1 mg
• Sodium: 203.4 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 1.2 g
• Protein: 12.0 g

The dietary needs meet for Egg Muffins with Spinach (little quiches) is Vegetarian