These gluten free Quiche Mini-Cups are delicious, quick and easy. Perfect for a post workout snack or a healthy protein breakfast on-the-go!
Category: Breakfast Idea | Serves: 12
Protein: 4 g
Carbs: 2 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 121 mg
Fiber: 0 g
1 package (10 ounce) frozen, chopped spinach
1 cup Sargento shredded low-fat cheese
¾ cup Egg Substitute
½ cup chopped green pepper
¼ cup onion, chopped
1 Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
2 Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray. Or spray muffin pan alone.
3 Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 °F for 20 minutes, or until a knife inserted in the center comes out clean.