Per muffin, approximately 46 calories, 1.4 grams carbs, 1.7 grams fat, 6.3 grams protein
4 oz mushrooms chopped
4 oz zucchini chopped
½ cup chopped onion
1 tsp chopped garlic
2 TBSP fresh chopped thyme
1 tsp kosher salt
½ tsp freshly ground pepper
6 slices turkey bacon
4 large eggs (I used egg substitute)
4 large egg whites
¼ cup 1% milk
½ cup low fat shredded 4 cheese Mexican mix
2 cups baby spinach, rinsed and spun dry in salad spinner
Muffin pan liners
Preheat oven to 375 degrees. Line muffin pan with paper liners. Cook turkey bacon in non-stick pan. Remove from pan and let cool while mushrooms, zucchini, and onion cook in same pan for 10 minutes over medium.
Add thyme, garlic, salt and pepper and cook 5 additional minutes.Remove from heat and add spinach, stirring until spinach wilts.
Chop Bacon. Mix together eggs, egg whites, milk, and cheese. Divide between muffin cups (slightly more than ½ full). Add veggies and top with bacon.
Bake for 30 minutes or until puffy and starting to brown.
Cool for 5 minutes and then remove mini-quiche from pan and cool completely. Store in air tight container in fridge or wrap in wax paper and store in freezer container or zipper freezer bag.
Serve cold, room temp or warmed in microwave.