“Bacon Spinach Mini Quiches”

I love breakfast and brunch. Don’t you? This recipe is great for either occasion. I think these quiches would make a great dinner served with a side salad, too. Here’s a low carb and low-fat recipe full of flavor. You won’t be missing anything. Trust me…my Bacon Spinach Mini Quiches are delicious. No crust like traditional quiche and better yet they’re baked in a muffin pan. Thirty minutes prep time and in the oven they go. Love quick and delicious. Serve hot or at room temperature with a side of fresh fruit. You won’t believe your taste buds. Mr. Taste Bud will be saying, “You’ve got to be kidding me. Where’s the fat?” You might even throw in a slice of wheat toast. Try Bacon Spinach Mini Quiches the next time you want something different for breakfast. These quiches would be excellent served as part of Sunday brunch. Your guests will be impressed. Kids will love them too because they’re small and will fit in their hands.

Bacon Spinach Mini Quiches

Bacon Spinach Mini Quiches
Prepping Bacon Spinach Mini Quiches
Bacon Spinach Mini Quiches
Bacon Spinach Mini Quiches
Bacon Spinach Mini Quiches
Bacon Spinach Mini Quiches

Bacon Spinach Mini Quiches

4 slices bacon

1/2 small onion, chopped

1 – 10 oz. package frozen chopped spinach, thawed and squeezed dry

1/2 t. black pepper

1/8 t. ground nutmeg

Pinch salt

1 – 15 oz. container part skim Ricotta cheese

2 cups shredded Chihuahua cheese

1 cup grated Parmesan cheese

3 large eggs, lightly beaten

Preheat oven to 350 degrees. Spray 12 standard muffin cups with Butter-flavored nonstick cooking spray. Cook bacon in large nonstick skillet over medium-high heat until crisp. Drain bacon on paper towels. Let bacon cool; crumble and set aside.

In same skillet, cook and stir onion for 5 minutes or until tender. Add spinach, pepper, nutmeg, and salt. Cook and stir over medium heat, about 3 minutes or until liquid evaporates. Remove from heat; stir in bacon and cool.

In a large bowl, combine cheeses. Add eggs, stirring to thoroughly combine the mixture. Add cooled spinach mixture; mix well.

Divide mixture evenly among prepared muffin cups. Bake 40 minutes or until set. Let stand for 10 minutes. Run knife around edges to release. Serve hot or refrigerate and serve cold.

Makes 12 servings

Note: Carbs, 4g. per serving.

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Michelle Heyden Written by: