Muffin-Tin Quiches with Smoked Cheddar & Potato

Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you’ll have breakfast available in a hurry for the rest of the week.

Ingredients (6 servings)
• 2 tablespoons extra-virgin olive oil
• 1½ cups finely diced red-skinned potatoes
• 1 cup diced red onion
• ¾ teaspoon salt, divided
• 8 large eggs
• 1 cup shredded smoked Cheddar cheese
• ½ cup low-fat milk
• ½ teaspoon ground black pepper
• 1½ cups chopped fresh spinach

Preparation (Ready in 1 hour.)
Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.Heat oil in a large skillet over medium heat. Add potatoes, onion and ¼ teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.Whisk eggs, cheese, milk, pepper and the remaining ½ teaspoon salt in a large bowl. Stir in spinach 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.

Nutrition Information:
• Serving size: 2 quiches each
• Per serving: 238 calories; 16.0 g fat(5.0 g sat); 1.0 g fiber; 11.0 g carbohydrates; 14.0 g protein; 59.0 mcg folate; 263 mg cholesterol; 3.0 g sugars; 0.0 g added sugars; 1251.0 IU vitamin A; 7.0 mg vitamin C; 177.0 mg calcium; 2.0 mg iron; 494 mg sodium; 377.0 mg potassium
• Nutrition Bonus: Vitamin A (25% daily value)
• Carbohydrate Servings: ½
• Exchanges: ½ starch, ½ vegetable, 1 medium-fat meat, ½ high-fat meat, 1 fat