Cremini and Spinach Crustless Mini Quiches

I’ve been doing the South Beach Diet for a few weeks and found that making breakfast from scratch each morning wasn’t very convenient so I started making crustless quiches for the whole week on Sunday afternoons and it’s been great.

While you can vary what vegetables and cheeses you add to the egg cups, this is one of the versions I enjoy the most. Feel free to serve with a little salsa – it’s delicious.

Ingredients:

• 2 Tbsp. butter, divided
• 1 8-ounce package Cremini mushrooms, sliced
• 1 10-ounce bag fresh baby spinach
• 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
• ¼ cup water
• ½ tsp. each salt and pepper
• 1 cup shredded sharp cheddar cheese

Directions:

1. Preheat the oven to 350 degrees.
2. Coat a 12 muffin pan with cooking spray, be generous.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook for about 5 minutes, until lightly golden, stirring frequently. Set aside.
4. In the same skillet, melt the remaining butter and cook the spinach for 3 minutes, or until fully wilted. Set aside.
5. In a large mixing bowl (I use an 8-cup measuring cup for easy pouring), whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
6. Divide the mushrooms among the 12 muffin cups. Divide the spinach between the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the vegetables. Sprinkle the cheese equally over the egg mixture.
7. Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is no longer runny.
8. Allow the quiches to cool in the pan for about 5 minutes then unmold and let cool completely.
9. Store in an airtight container. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 6 servings (2 quiches each).