Crustless Quiche Lorraine Mini Muffins

Ingredients
Cooking Spray
10 large eggs
2 Tbsp low-fat milk
1 cup fresh spinach, roughly chopped
6 slices center-cut bacon, cooked and crumbled
1 cup shredded Swiss cheese
2 Tbsp thinly sliced green onion
2 Tbsp fresh chopped parsley
2 Tbsp fresh chopped basil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper 

Directions

1. Preheat oven to 350 degrees F. and coat a 12-muffin pan with cooking spray. Set aside. 
2. Whisk together eggs, milk, spinach, bacon, cheese, onion, parsley, basil, salt and pepper in a large bowl. Using 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top. Bake for 20 to 25 minutes, or until the egg is fully set. 
3. Remove from the oven and let cool for 5-10 minutes before running a butter knife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave.

TUPPS TIBITS:  Especially if you are the dishwasher...heavy on the cooking spray!!

These petite crustless quiches are SO good, loaded with bacon veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!  This recipe is a KEEPER in our house!

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