These easy, cheesy mini quiches whip up in a flash and make a great on-the-go breakfast. Use baking cups for easy cleanup, and toss a few in the freezer to eat later.
Although the spinach is a staple, feel free to play around with other veggies — peppers add kick, asparagus gives texture and scallions bump up the flavor.
Crustless Vegetarian Mini Quiches
Be sure to work out all of the water from the defrosted spinach.
Yields 12 mini quiches
1 (10-ounce) package frozen chopped spinach, thawed and drained
3/4 cup liquid egg substitute
3/4 cup shredded, reduced-fat cheddar cheese
1/4 cup onion, diced
1/4 cup finely chopped vegetable(s) of choice
3 drops hot pepper sauce (optional)
Heat oven to 350° F. Line a 12-cup muffin pan with foil baking cups and spray each with cooking spray.
Mix spinach, egg substitute, cheddar cheese, onion, vegetable(s) of choice and hot pepper sauce (optional) in a bowl. Divide spinach mixture evenly among prepared muffin cups.
Bake until a knife inserted into the center comes out clean, about 20 minutes.