Claudias Low Fat Spinach Bacon Quiche Muffins Recipes

CLAUDIA'S LOW FAT SPINACH & BACON QUICHE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Saute onions & garlic in olive oil, 1 minute.
• Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
• Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
• Add salt & pepper to taste to egg mixture.
• Add bacon mixture, green onions, cheese and spinach to egg mixture.
• Unroll crescent rolls.
• Working with ¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
• Place ¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
• Repeat with remaining crescent rolls.
• Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
• When slightly cooled, run knife around muffin to release. Serve or store for later use.
• Cool completely before storing in Ziplock bag.
• When ready to serve, place muffin on plate and reheat in microwave.
• Yield: 16 muffins.

BACON SPINACH MUFFINS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CRUSTLESS BREAKFAST QUICHE MUFFINS

Steps:

• Preheat oven to 350.
• Brown sausage, breaking with a spoon. Drain well.
• Mix egg, milk and baking mix. Season with salt and pepper.
• Divide egg mixture between 12 greased muffin tins.
• Divide sausage between muffin tins and cover with cheese.
• Bake 15-20 minutes or until tooth pick inserted comes out clean.
• Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.

CRUSTLESS SPINACH QUICHE (LOW FAT)

Steps:

• In a nonstick skillet over medium-high heat, heat oil.
• Add onion and cook, stirring, for 5 minutes, or until translucent.
• Add spinach and stir until moisture has evaporated, about 3 minutes longer.
• Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
• Top with spinach mixture.
• In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
• Pour egg mixture evenly over spinach.
• Bake at 375°F for 30 to 40 minutes or until set.
• Let stand 5 minutes, then cut into wedges and serve.

MINI BACON QUICHE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
• Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
• Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
• Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
• Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
• Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.