Ingredients

The following ingredients have 96 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups finely diced red-skinned potatoes
  • 1/2 teaspoon salt
  • 8 large eggs
  • 2 ounces shredded smoked Cheddar cheese (or your preference)
  • 1/2 cup low-fat milk
  • 1/2 teaspoon ground black pepper
  • 1 ½ cups chopped fresh spinach
  • 1/2 cup green onions, chopped
  • 1/4 cup tomatoes, diced
  • 3 strips bacon, cooked and chopped

Instruction

  • Preheat oven to 325°F and coat a 12-cup muffin tin with cooking spray.
  • Heat oil in a large skillet over medium heat. Add potatoes and salt to taste and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool for 5 minutes.
  • In a medium-size bowl, whisk eggs, cheese, milk, salt, and pepper. Stir in spinach, green onion, tomatoes, and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
  • Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.