Muffin Tin Quiche with Spinach, Tomato and Bacon
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.
Servings: 12 servings
Calories: 96kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ 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 ½ 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 and 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 for 5 minutes.
- In a medium-size bowl, whisk eggs, cheese, milk, salt, and pepper. 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.
Notes
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: 96kcal