Brunch

Breakfast Spinach Mini-quiche is for Breakfast.

Breakfast Spinach Mini-quiche takes 5 minutes to prepare.

Breakfast Spinach Mini-quiche takes 20 minutes to cook.

Breakfast Spinach Mini-quiche makes 4 servings.

The ingredients for Breakfast Spinach Mini-quiche are:

1 Cup Egg Beaters - Garden Vegetable or Southwestern Style

1 Cup low-fat grated parmesan cheese

10 oz chopped frozen spinach

Here is how you make Breakfast Spinach Mini-quiche:

I love this recipe because I am much more satisfied if I eat protein (and something warm) in the morning than I am if I eat grains or carbs. These quiches have revolutionalized my mornings! If you are on WW - 1 of the med sized quiches is 3 points.Defrost spinach and thoroughly dry of all water.Place spinach to med sized mixing bowl. Add 1 container of Egg Beaters (my family prefers the Garden Vegetable, I like the Southwestern Style). Mix together. Fold in 1 cup lowfat, grated Parmesan cheese.Spray a muffin tin with nonstick spray. Ladle the mixture evenly into the cups (8 quiches are med sized - 10-12 quiches are small).Bake in 350 degree oven for approximately 17-25 mins (egg must be cooked thoroughly, but do not over cook the quiche).Remove from oven and allow to cool down a bit before removing from the tin.Place any remaining quiches in the freezer and pull out as needed - so quick and easy!!Number of Servings: 4Recipe submitted by SparkPeople user HAPPY3GIRL.

The nutritional information for Breakfast Spinach Mini-quiche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 285.4

• Total Fat: 12.1 g
• Cholesterol: 60.0 mg
• Sodium: 1,257.1 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 1.7 g
• Protein: 19.7 g

The dietary needs meet for Breakfast Spinach Mini-quiche is Vegetarian