If you’re looking for an easy idea for breakfast, you’ve come to the right place. These mini vegetable quiches are so easy to make and are so delicious! Plus, it’s a breakfast you can feel good about eating!
What I love about these is that you can make a big batch of them and just reheat them throughout the week as needed. Just keep them in the refrigerator or the freezer. When it’s breakfast time, just pop a couple in the microwave and you’re good to go. I made them with egg substitute and I used reduced fat cheese, so they’re low in fat and calories and they’re loaded with lot’s of veggies. If you’d prefer to use whole eggs in this recipe, that’s fine. Just use 8 eggs instead of the egg substitute.
Mini Vegetable Quiche
- 10 oz package frozen spinach, defrosted
- 1/4 green pepper, finely chopped
- 16 oz container of egg substitute
- 3/4 cup shredded sharp cheddar, reduced fat
- a few drops of Sriracha sauce (more or less depending on your taste)
- pinch of salt and pepper
Preheat oven to 350 degrees.
Drain defrosted spinach well. I find that it works best to put the spinach in a clean kitchen towel and squeeze the liquid out.
Combine all ingredients in a mixing bowl. Stir until well combined.
Coat a 12 cup muffin tin with cooking spray. Divide egg mixture between the cups.
Bake in preheated oven for 20 minutes.
Let cool for a couple of minutes, then run a knife around each cup to help release the quiches.
Serve immediately or store in the refrigerator or freezer. Reheat in the microwave for about 1 minute if refrigerated or 2 minutes if frozen.
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