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.

Red Potato

Milk, low-fat

Onion

Cheddar Cheese, smoked

Spinach

Olive Oil, Extra Virgin

Salt

Pepper

Muffin-Tin Quiches with Smoked Cheddar & Potato

serving

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Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.

Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.

Heat oil in a large skillet over medium heat. Add finely diced potatoes, diced onion and 1/4 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 1/2 teaspoon salt in a large bowl. Stir in chopped spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.

sodium

potassium

cholesterol

calcium

iron

magnesium

caffeine

custom

fl oz

default

Banana

medium

extra small

small

large

cup, sliced

extra large

cup, mashed

Almonds

almond

tbsp

cup, ground

cup, slivered

cup, whole