Healthy Low-fat Breakfast Quiche cupcakes!

Makes 12 servings

With a busy lifestyle, mornings can be rushed, and getting in a healthy and nutritious breakfast can be difficult. Whip up a batch of these low fat quiche cupcakes on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They’re also really versatile – this version features spinach and mozzarella, but cooked broccoli and low-fat cheddar can easily be substituted or added!

Ingredients:

3/4 cup liquid egg substitute (or 3/4 cup egg whites)
1 package (10 ounces) frozen chopped spinach
3/4 cup shredded reduced-fat mozzarella cheese
1/4 cup diced red or green peppers
1/4 cup diced onions
A pinch of sea salt and pepper, your favorite dried herbs or spices, or a dash of hot sauce for flavoring

Directions:

Heat oven to 350F. Line a 12-cup muffin pan with foil baking cups and spray the cups lightly with cooking spray. Thaw and drain spinach, then squeeze out the excess liquid. Mix everything – spinach, egg substitute, cheese, peppers, onions, and whatever flavoring you like – in a bowl. Pour into the foil cups and bake for 20 minutes or until a knife inserted in the middle comes out clean.

A note on seasonings: you can go minimalist, with just a little salt and pepper. You can try a dash or two of hot sauce for more kick. Or, you can get savory with your favorite herbs and spices. (We like a bit of paprika and oregano.)