Mini Breakfast Quiches

I love these for a quick breakfast. I keep them in the freezer and then heat one up each morning. My little one loves them as well..I have altered the ingredients slightly so that she would eat them. The best part is that they are low calorie. Enjoy!

4 eggs
1 C egg substitute*
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach (that's half a standard frozen box)
1/3 C roasted red peppers, diced
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C finely diced onions
1/4 t kosher salt
1/8 t black pepper
1/2 t hot sauce

foil muffin tin liners

*1/4 egg substitute = 1 whole egg, so if you're using all eggs, or some eggs and some egg whites, you can adjust accordingly.

Directions:
Preheat oven to 350

Thaw spinach (you can nuke it in the microwave) and squeeze out all the liquid. Putting it in a clean kitchen towel and ringing it works well. After it's drained of all the liquid, give it a rough chop.

In a bowl, combine all ingredients and stir well.

Place foil cupcake liners in the muffin tins and spray with cooking spray. As you're dividing the egg mixture into the muffin cups make sure to keep stirring it so all of the ingredients are well-dispersed. My pan takes about 1/4 C in each hole and it fills them up perfectly. You want them to fill right up to the top.

Place in the oven and bake for 15-20 minutes. The tops should be just barely set on top. You can store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you're reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.

Makes 12

Nutritional information for 1 mini-quiche:

83 Calories, 7.5 g Protien, 3 g fat
2 Weight Watchers Points
Southbeach Diet Phase 1