Mini Egg Quiches

Ingredients: (makes 12 mini quiches in muffin tin)

3 whole eggs

5 egg whites (could either separate from yolk or use liquid egg whites)

1 cup raw spinach

1 cup raw onion (diced)

1 cup tomato (diced)

Any other vegetables of choice (throw in whatever you have! Mushrooms and peppers are delicious in these too!)

 

Directions:

1. Mix 3 whole eggs and 5 egg whites together in bowl.

2. Lightly spray bottoms of muffin tin with non-stick cooking spray.

3. Add chopped vegetables evenly to each muffin tin.

4. Pour egg mixture evenly into each muffin tin, leaving about a half an inch at the top.

5. Top each with a pinch of ground black pepper and garlic powder to taste.

6. Bake on 350 for 25 minutes. If refrigerating leftovers, reheat for about 45-60 seconds before eating. 

 

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