Mini Feta and Spinach Crustless Quiche Muffins

Here's an easy breakfast or brunch idea! I absolutely love quiche!

Mini Feta and Spinach Crustless Quiche Muffins

Makes 12 quiches

Ingredients

• 1 teaspoon olive oil
• 1/2 cup chopped red onion
• 1 cup chopped mushrooms
• 1 cup frozen, thawed and squeezed spinach
• 1/2 cup crumbled feta
• 4 large eggs
• 1/2 cup 2% milk
• salt
• pepper
• Greek seasoning blend

Directions

1. In a frying pan, heat the olive oil over medium heat. Cook the mushrooms and onions in the oil for about 5 minutes or until they become golden. If the pan gets too dry, add a tiny splash of water. If you're not trying to lose weight, add butter!!!
2. Add the spinach to the pan and cook for just a minute. Allow this mixture to cool for about 10 minutes while you preheat your oven to 400F and grease up your muffin pan.
3. In a bowl, beat together your eggs, milk, salt, pepper and seasoning blend (or save this and sprinkle it on the top if you want).
4. Divide the spinach mixture among the 12 muffin cups. Divide the egg mixture (it'll take about 1/4 cup each). Bake for about 10 minutes or until cooked through. Test them with a tootpick. They're great for reheating. I haven't tried to freeze them.