Muffin Sized Breakfast Quiche

1. 1

   Preheat oven to 375.

2. 2

   Lightly grease your muffin pan with spray or oil on a paper towel, set aside.

3. 3

   Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.

4. 4

   Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.

5. 5

   Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).

6. 6

   Top the Spinach with about a teaspoon each of the sauted Onions.

7. 7

   Top the onions with about 1 Tablespoon each of the Cheddar Cheese.

8. 8

   Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.

9. 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. 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.

* Per serving · 4 servings · Values may vary.