These crustless quiche cups bake up quickly for a great on-the-go breakfast for fast-paced mornings, but they also make an easy dinner with a quick tossed salad. For an interesting presentation, line muffin cups with cut squares of parchment paper instead of paper muffin cup liners.
- Portion size 12 servings
Ingredients
Method
Rinse spinach and shake off excess water; place in large skillet with just the water clinging to leaves. Cook over medium-high heat, stirring, until wilted, about 2 minutes. Transfer to sieve; let cool enough to handle. Press firmly to remove excess moisture; coarsely chop.In large bowl, whisk together eggs, milk, cheese, mushrooms, onion, salt, pepper and spinach until combined.
Divide among 12 paper-lined muffin cups. Bake in 350°F (180°C) oven until puffed and filling is set, 18 to 20 minutes.
Nutritional facts Per each of 12 servings: about
- Sodium 109 mg
- Sugars 1 g
- Protein 7 g
- Calories 85.0
- Total fat 6 g
- Potassium 179 mg
- Cholesterol 103 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 9.0
- Folate 23.0
- Calcium 11.0
- Vitamin A 33.0
- Vitamin C 5.0
