Mini Breakfast Quiches

Monday, January 25, 2010

8 eggs
1 c. colby jack cheese, grated
1/4 c. parmesan cheese
3/4 c. cottage cheese
1 1/2 c. fresh spinach, chopped (or use 1/2 box frozen spinach, thawed and water squeezed out)
1/4 c. diced onion, finely chopped
1/3 c. diced red bell pepper, finely chopped
1 c. ham, finely diced (I used sandwich ham)
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. hot sauce, if desired
12 foil muffin tin liners (must be foil!!)

Preheat oven to 350 degrees.

Place foil liners into muffin tins and spray with Pam.

If using frozen spinach, thaw in microwave, then squeeze out all excess water.  Wrap in paper towels and squeeze again!  Then give it a rough chop!

In mixing bowl, combine all other ingredients and mix well.  (at this point, it looks like barf!!)  Chuckle!

Pour mixture into foil cups evenly (about 1/3 c. into each one, you want it to be pretty full)  Continue stirring as you are filling the cups, so that the ingredients are well dispersed.

Bake for 20-25 minutes.  The tops should be just barely set.  They will puff up while baking, then go back down as they cool.

Be sure to store them in the fridge.  When microwaving to reheat, be sure you take off the foil liner!  Heat on paper towel to absorb any excess moisture.

Note:  These yummy little creations have less than 100 calories per quiche, and are loaded with protein!


Before Baking


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