Vegetable Quiche Cups

A wonderful light breakfast idea! Recipe courtesy of Prevention.com.

Ingredients:
1 package (10 oz) frozen chopped spinach
¾ C liquid egg substitute
¾ C shredded reduced fat cheese
¼ C finely diced green bell pepper
¼ C finely diced onion
3 drops hot-pepper sauce (optional)

Method:
1. Microwave spinach for 2 ½ minutes on high. Drain excess liquid.
2. Preheat oven to 350F. Line 12-cup muffin pan with foil baking cups. Spray cups with cooking spray.
3. Combine egg substitute, cheese, pepper, onion, spinach and hot pepper sauce (if using) in large bowl. Mix well. Divide evenly among muffin cups.
4. Bake for 20 minutes or until knife inserted in center comes out clean.
Note: Quiche cups can be frozen and reheated in the microwave (remove foil baking cups first). Any combination of appropriate vegetables and reduced-fat cheeses may be used.

Makes 6 servings (2 vegetable cups each). One cup = one protein.

Recipe courtesy of Prevention.com.