Breakfast

Mini Crustless Spinach Quiche Cups is for Breakfast.

Mini Crustless Spinach Quiche Cups takes 10 minutes to prepare.

Mini Crustless Spinach Quiche Cups takes 30 minutes to cook.

Mini Crustless Spinach Quiche Cups makes 12 servings.

The ingredients for Mini Crustless Spinach Quiche Cups are:

1 Tbsp. olive oil
1 egg, beaten
1/2 c egg substitute (= 2 eggs)
1/2 c egg white substitute (= 2 eggs)
1 onion, chopped
5oz reduced fat cheese, shredded (any kind)
1 10-oz package frozen leaf spinach, thawed & drained
(or 10oz of 13.5 can)
1/4 tsp. Salt
1/8 tsp. ground black pepper
1/2 tsp baking powder
1/2 c chopped multi-color peppers

Here is how you make Mini Crustless Spinach Quiche Cups:

1.Preheat oven to 350 F. Spray cupcake pan (makes 12) with nonstick spray or use tinfoil liners. 2.Heat oil in a large skillet over medium-high heat. Add chopped onions and multi-color peppers, cook and stir occasionally, until vegetables are soft. Stir in spinach and continue cooking until excess moisture has evaporated.3.In a large bowl, combine eggs, egg substitute, egg whites, cheese, salt and pepper. Add spinach mixture and stir to blend. Add in baking powder then scoop into prepared cupcake pan.4.Bake in preheated oven until eggs have set, about 25 minutes. Let cool for another 10 minutes before eating.Wrap leftovers ?individually? to eat on the run - warm in Microwave.Serving Size: 12 muffin size or 12th of 9" pieNumber of Servings: 12Recipe submitted by SparkPeople user TLB1630.

The nutritional information for Mini Crustless Spinach Quiche Cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 75.6

• Total Fat: 4.3 g
• Cholesterol: 22.4 mg
• Sodium: 179.3 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.7 g
• Protein: 6.6 g

The dietary needs meet for Mini Crustless Spinach Quiche Cups is Vegetarian