Miniature Breakfast Quiches
- 3 slices bacon, diced
- 1/3 cup chopped onion
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups half-and-half
- 1 (10 oz.) package frozen chopped spinach, thawed and thoroughly drained
- 1 1/2 cups (6 oz.) grated Cheddar cheese
- 1 (8 oz.) can sliced water chestnuts, drained and chopped
- 12 slices white bread, trimmed
- Crisco® Original No-Stick Cooking Spray
HEAT oven to 350ºF. Cook diced bacon and onion in small skillet over medium high heat until bacon is crisp and onion is tender. Remove from heat, drain and set aside.
BEAT eggs with salt, pepper and half-and-half in large bowl. Stir in drained spinach, cheese, water chestnuts and bacon mixture.
SPRAY one side of each slice of trimmed bread with no-stick cooking spray. Press one slice, sprayed side down, into each muffin cup so that corners come up over edges of cup. Spoon about 1/4 cup spinach mixture into each bread-lined cup. Sprinkle with paprika.
BAKE 25 to 30 minutes, or until knife inserted in center comes out clean.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 mini quiche), Calories 180 (Calories from Fat 100), Total Fat 11g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 100mg, Sodium 360mg, Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 1g), Protein 9g; Percent Daily Value*: Vitamin A 50%, Vitamin C 2%, Calcium 20%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.