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)
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