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Spinach, Mushroom and Bacon Wonton Mini-Quiche Cups takes 30 minutes to prepare.

Spinach, Mushroom and Bacon Wonton Mini-Quiche Cups takes 20 minutes to cook.

Spinach, Mushroom and Bacon Wonton Mini-Quiche Cups makes 6 servings.

The ingredients for Spinach, Mushroom and Bacon Wonton Mini-Quiche Cups are:

5 large Egg, fresh, whole, raw
1 tbsp Sunflower Oil
100 Mushrooms, fresh
3 tbsp chopped Scallions, raw
3 serving nasoya wonton wrapper 8/serving 60g
1 serving Spinach - frozen nuggets - 4 nuggets
0.5 cup Borden Four Cheese Mexican Shredded Cheese
.5 cup Milk, 1%
3 serving Bacon, Applegate Farms Sunday Bacon (2 strips)

Here is how you make Spinach, Mushroom and Bacon Wonton Mini-Quiche Cups:

Chop mushrooms fairly small and saute in sunflower oil until almost all of the liquid has cooked out. Add the frozen spinach nuggets and cook until liquid is gone. Remove from pan and wipe out pan.Cook bacon (this is 8 slices) until almost crisp and remove to paper towel to drain. When cool and drained, crumble roughly.Preheat oven to 350 F.Spray 12 muffin cups with non-stick spray. Line each cup with two wonton wrappers.Sprinkle onion evenly between cups and then divide mushroom/spinach mixture between cups. Sprinkle with bacon and put about a tablespoon of shredded cheese in each cup.Beat eggs and milk together until well combined and divide between the filled muffin cups.Bake for 20 minutes until centre is set.Freezes very well. Defrost and warm in microwave for about 30 seconds on high.Serving Size:?Makes 24 mini-quiches - 2 quiches per serving

The nutritional information for Spinach, Mushroom and Bacon Wonton Mini-Quiche Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 249.0

• Total Fat: 12.8 g
• Cholesterol: 176.0 mg
• Sodium: 471.8 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 1.1 g
• Protein: 20.2 g