Veggie Quiche Cups - The perfect protein-packed breakfast to go

[sandl]

Adapted from the famed South Beach Diet, the little mini cakes are as healthy as they are convenient! Packed with spinach, eggs, onions, and carrots, each mini quiche gives you a healthy dose of protein and nutrients to get going!

Bake them the night before in a cupcake pan, you’ll feel like you’re treating yourself every morning as you’re running out the door!

Quiche cups can be frozen and reheated in the microwave.

Ingredients:

2 10-ounce packages frozen chopped spinach, thawed & drained
1 16-ounce carton liquid egg substitute
1 1/2 cups shredded reduced-fat cheese
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup edamame (green soybeans)
2 tablespoons Sriracha (a type of hot sauce; optional)

Directions:
1. Line two 12-cup muffin pans with baking cups or spray with cooking spray.
2. Combine the spinach, egg substitute, cheese, onions, carrots, edamame, and Sriracha in a bowl; mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, until a knife inserted in the center comes out clean.

Yield: 24 cups (2 cups per serving)

http://fabfitfun.com/meatless-monday-veggie-quiche-cups

[Trish]

They'd make a pretty good dinner, too.