Quiche Muffins by the Dozen

This recipe was a great low calorie grab and go breakfast on the Today Show by Dave Zinczenko

• 2 slices nitrite- and sugar-free bacon or ham, chopped ( I used 5 slices of Canadian bacon chopped)
• 3 cups chopped spinach
• 1/2 cup chopped tomato
• 2 green onions, chopped
• 8 large eggs
• 2 tablespoons unsweetened almond milk, milk or water
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons shredded Parmesan cheese (optional)
• 1. Preheat oven to 325 degrees. Place liners in 12 muffin cups.
  2. In a large skillet cook bacon until almost crisp. Add the spinach, tomato, and green onions and cook about 1 minute to wilt the spinach. Remove from heat.
  3. In a large bowl whisk together eggs, milk, red pepper flakes, and if using, cheese. Stir in bacon-vegetable mixture. Ladle into prepared muffin cups.
  4. Bake 15 to 18 minutes or until eggs are set. Serve while warm or freeze for later!