Muffin Tin Quiche with Spinach, Tomato and Bacon

Muffin Tin Quiche with Spinach, Tomato and Bacon | 31Daily.com

Muffin Tin Quiche with Spinach, Tomato, and Bacon — an easy and healthy breakfast. Perfectly suited for making ahead or enjoying any morning of the week.

Hectic mornings call for quick and healthy breakfasts. One of my favorite rush-out-the-door breakfasts is Muffin Tin Quiche. They’re packed with healthy protein and veggies. And… a dash of that oh-so-good morning staple… bacon. Substitute turkey bacon if you prefer!

The American Egg Board says, “For only 70 calories each, eggs are rich in nutrients. They contain, in varying amounts, almost every essential vitamin and mineral needed by humans as well as several other beneficial food components. Egg protein is the standard by which other protein sources are measured.”

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Muffin Tin Quiche with Spinach, Tomato and Bacon | 31Daily.com

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Muffin Tin Quiche with Spinach, Tomato and Bacon

Muffin Tin Quiche with Spinach, Tomato and Bacon | 31Daily.com

Muffin Tin Quiche with Spinach, Tomato, and Bacon — an easy and healthy breakfast. Perfectly suited for making ahead or enjoying any morning of the week.

  • Author: Stephanie Wilson
  • Yield: 12 Quiche

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1-1/2 cups finely diced red-skinned potatoes
  • 1/2 teaspoon salt
  • 8 large eggs
  • 2 ounces shredded smoked Cheddar cheese (or your preference)
  • 1/2 cup low-fat milk
  • 1/2 teaspoon ground black pepper
  • 1-1/2 cups chopped fresh spinach
  • 1/2 cup green onions, chopped
  • 1/4 cup tomatoes, diced
  • 3 strips bacon, cooked and chopped

Instructions

Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.

Heat oil in a large skillet over medium heat. Add potatoes and salt to taste and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.

Whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in spinach, green onion, tomatoes, and the potato mixture. Divide the quiche mixture among the prepared muffin cups.

Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.

To make ahead: Wrap each quiche in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition

  • Calories: 96 each
Muffin Tin Quiche with Spinach, Tomato and Bacon | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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