Spinach & Tomato Mini Quiche

Yields 1 dozen.

Ingredients

• 6 eggs
• ½ cup skim milk
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup cheddar cheese, shredded
• ½ tomato, diced
• ¾ cup spinach, thawed and drained

Directions

1. Preheat oven to 350 degrees F and grease a muffin tin with cooking spray.
2. Whisk the eggs, milk, salt, and pepper together in a bowl. Stir in ½ cup of the cheese, tomato, and spinach.
3. Divide the egg mixture evenly between muffin tins, filling each about halfway. Top with the remaining cheese.  Bake for 15-20 minutes until browned on top.
4. Allow to cool for at least 10 minutes before removing from muffin tin

Chef's Tip

Freeze these mini quiches for a quick and brain fueled breakfast. After cooling, wrap each quiche in plastic wrap and store in a large freezer bag. When ready to serve, unwrap the mini quiches and place on a microwave safe dish. Set your microwave on defrost for 30 to 60 seconds. Then microwave on full power for an additional 30 to 60 seconds.