Mini Spinach Quiches
Ingredients
The base
-
1½
cups
frozen shredded breakfast potatoes
-
1
package (10 ounces)
frozen chopped spinach
The filling
-
11
whole
fresh eggs
-
¼
cup
nonfat milk
-
¾
cup
shredded reduced fat cheese
-
¼
cup
diced natural ham
-
3
drops
hot pepper sauce
Instructions
- Preheat the oven to 400°F and prepare a muffin tin with aluminum liners and vegetable oil spray.
- Divide the thawed potatoes evenly among the muffin tin cups and bake for 10 minutes.
- In a bowl, whisk the eggs until well blended and then stir in the remaining ingredients.
- Remove the potatoes from the oven and pour the egg mixture into the muffin tin cups, dividing equally.
- Return the pan to the oven and bake for 15 to 20 minutes until the tops spring back or a toothpick comes out clean.
- Serve immediately or cool and store in the refrigerator for up to 5 days. Reheat in the microwave before serving.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
8g
Total carbohydrates
10g
Total protein
10g
Sodium
300mg
Cholesterol
210mg
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