Crustless Mini Quiches - A Healthy Start to the Day

My friend Kristen requested that I share a healthy recipe I have for mini quiches.  This is a great recipe, and something you can make Sunday evening, and then benefit from a healthy breakfast all week.  I originally received this recipe from a instructor of a strength training class I took back in the early 2000's.  I have adapted over time.

RECIPE:  Crustless Mini Quiches

16 oz egg beaters or egg substitute
1 10 oz package of frozen chopped spinach (defrosted with water squeezed out)
1/2 cup shredded low-fat Mexican blend cheese
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
a couple of dashes of Tabasco

Preheat oven to 350 degrees.  Ensure all water has been squeezed out of the spinach.  Combine all ingredients, and use a fork to combine.  Line a 12-muffin pan with muffin cups.  With an ice cream scoop, fill each muffin cup to the top.  Bake for 12-15 minutes.  

Note:  Overcooking will result in rubbery eggs, and not very tasty.  These will continue to cook out of the oven.  When the outer edge has set, but it still jiggles a little in the middle, pull them out.  When you reheat via the microwave, they will cook a little more.

Store cooled quiches in an airtight container in the refrigerator.  Reheat in the microwave for 20-30 seconds, or until heated throughout.  Recipe makes 12 full size muffin size quiches.

You can substitute or add any sort of ingredients you would like -- those type of things you might put in an omelet.  In the past we have added Canadian bacon, bell peppers, and tomatoes.

Note - when these cool out of the oven, they will fall.  So don't despair.  Unfortunately they are not as pretty as when they originally come out.  Enjoy!