Breakfast

Weekend Crustless Quiche is for Breakfast.

Weekend Crustless Quiche takes 5 minutes to prepare.

Weekend Crustless Quiche takes 15 minutes to cook.

Weekend Crustless Quiche makes 4 servings.

The ingredients for Weekend Crustless Quiche are:

Spinach, frozen 1pkg. thawed and squeezed dry
Eggs, 4 jumbo (or 5 large or x-large)
Mozzarella, part skim, shredded 1/4 Cup
Cheddar, reduced fat, shredded 1/4 Cup
Swiss, 2 slices = 36 grams, diced
Real Bacon Bits, 1 Tbsp.
Onion (sweet) diced, 1 Tbsp.
Red Pepper flakes, 1/4 tsp.
Fresh ground pepper and salt to taste
Cooking spray

Here is how you make Weekend Crustless Quiche:

Preheat oven to 350 degrees.Grease a 12 portion muffin pan well, wipe excess pooled oil.In a large mixing bowl, beat eggs well and add remaining ingredients. Divide evenly among muffin cups.Bake for 12-15 minutes. A knife should come out clean when done. Yummy with salsa and or hot sauce (kick up that metabolism)!Serving Size: Makes 4 svgs. of 3 quiche per svg.Number of Servings: 4Recipe submitted by SparkPeople user SHAPEUP55.

The nutritional information for Weekend Crustless Quiche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 194.8

• Total Fat: 11.6 g
• Cholesterol: 252.5 mg
• Sodium: 340.0 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.7 g
• Protein: 16.3 g

Weekend Crustless Quiche is French cuisine.

The dietary needs meet for Weekend Crustless Quiche is Low Fat