Categories: Breakfast
Ingredients
- 6 strips turkey bacon
- 1 T. EVOO
- 10 oz white mushrooms; coarsely chopped
- 1 small shallot, thin sliced
- S&P
- 2 c. baby spinach
- pinch nutmeg
- 4 large eggs
- 4 large egg whites
- 1/4 c. skim milk
- 1/3 c. grated Fontina
Directions
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Heat oven to 375
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Spray a 12 cup nonstick muffin pan
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Cook Turkey bacon in a skillet and chop up
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In same skillet add mushrooms, shallot and season to taste.
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Cook until shallots are soft and mushrooms are dry and slightly browned, about 10 mins.
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Remove from heat and stir in the baby spinach and nutmeg until spinach is just wilted, but still bright green; 2 mins.
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Set aside to cool slightly.
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Whisk eggs, egg whites, milk S&P until well combined.
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Stir in cheese.
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Divide egg mix b/w muffin tins, filling halfway.
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Top evenly with mushroom and spinach mixture and then bacon.
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Bake until quiches are well risen; golden brown and set; 20-25 mins.
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Cool 5 mins and transfer to wire rack.