South Beach Breakfast Quiche To Go
Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.
Yield
6 servingsPrep
8 minCook
22 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
1 package, chopped |
|
| ¾ | cup |
liquid egg substitute
or 3 large eggs |
|
| ¾ | cup |
swiss cheese
low-fat, or any kind |
*
|
| ¼ | cup |
green bell peppers
or any bell pepper |
|
| ¼ | cup |
onions
diced |
|
| 4 | drops |
red hot pepper sauce
or to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
1 package, chopped |
|
| 177 | ml |
liquid egg substitute
or 3 large eggs |
|
| 177 | ml |
swiss cheese
low-fat, or any kind |
*
|
| 59 | ml |
green bell peppers
or any bell pepper |
|
| 59 | ml |
onions
diced |
|
| 4 | drops |
red hot pepper sauce
or to taste, optional |
*
|
Directions
Microwave the spinach for 2½ minutes on high(or you can use steamer). Drain the excess liquid. Coat a 12-cup muffin pan with cooking spray.
Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups.
Bake at 350℉ (180℃) F for 20 minutes, or until a knife inserted in the center comes out clean. Lightly cool on a wire rack, serve warm.
