Muffin Sized Breakfast Quiche

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READY IN:
35mins
SERVES:
5-7
YIELD:
8-12 quiche-muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
  3. Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
  4. Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
  5. Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
  6. Top the Spinach with about a teaspoon each of the sauted Onions.
  7. Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
  8. Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
  9. Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
  10. Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.

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