Spinach quiche Muffins
Yield: 12 muffins or 24 mini muffins
1/2 small onion, diced small
2 cloves garlic, chopped
2 bunches fresh spinach, rough chop
1/4 teaspoon kosher salt
2 whole large eggs
4 large egg whites
8 ounces shredded part skim mozzarella
Preheat your oven to 375 degrees. (or 350 convection)
In a large sauté pan over a medium flame, cook your onion for 2 minutes. Add your garlic, spinach and salt and cook until the spinach is completely wilted. In a large bowl, combine the cooked spinach mixture, eggs, egg whites and cheese. Mix thoroughly.
Spray a muffins tin with oil spray and fill each cupcake space three quarters of the way. Bake for a total of 28 minutes for large cupcakes or about 20 minutes for mini. You are just looking for them to be a light golden brown. I like to rotate the tray from front to back halfway through the cooking.
These last in the fridge for up to 6 days
These can be frozen for up to 1 month.
You can prepare and cook the vegetables the day before you plan to use them.