Nutrition per serving may change if servings are adjusted.
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
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.
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
238 calories;16 g fat(5 g sat); 1 g fiber; 11 g carbohydrates; 14 g protein; 59 mcg folate; 263 mg cholesterol; 3 g sugars; 0 g added sugars; 1,251 IU vitamin A; 7 mg vitamin C; 177 mg calcium; 2 mg iron; 494 mg sodium; 377 mg potassium
Vitamin A (25% daily value)
Carbohydrate Servings: ½
Exchanges: ½ starch, ½ vegetable, 1 medium-fat meat, ½ high-fat meat, 1 fat
Very delicious! Easy to make! Came out perfect! I appreciate the calorie total.
October 11, 2019
By: D Nic
Perfect! i followed the recipe and it was amazing. the secret is in the cheese!!
September 30, 2019
By: Farrah J
Pros: good amount of protein, convenient to grab-n-go, tasty
Cons: does NOT work with shredded potatoes (gives off too much water and makes the muffin soggy), a bit tedious (sauteeing potato mix then baking etc)
September 19, 2019
I couldn't get them out of the tin. I waited a few minutes more than it said in the recipe. If it's best to leave them longer so they come out easily, it should not say to only wait 5 minutes. I made them for a work brunch so, the aesthetics matter. The taste is good. I added parsley and unsalted garlic powder. I am just bummed about the brown edges. Not like the picture.
August 18, 2019
By: Audrey Wilson Curtis
They came out perfect! I added some additional seasoning but otherwise I followed it exactly. I was pleasantly surprised that the recipe was exactly 12 full muffin spots. I had no problems getting them out like some otherwise have. I just made sure they were cooled enough and they came right out.
June 02, 2019
Excellent! Used cupcake liners, added Dijon mustard and thyme. Will make again.
May 23, 2019
By: Desi Cozad
I love the idea of making up a bunch and freezing! #genius I made this my own by adding frozen kale on hand and dried dill.
February 24, 2019
So YUMMY and very easy to make. Hasn’t anybody thought about using paper muffin cups as liners in your muffin pan? Lol!
October 29, 2018
Delicious! I used a mexican blend of cheese because that's what I had. I sprayed my muffin pan really well after reading the reviews, which helped with the cleanup. I will definitely make this again. Easy and healthy breakfast. I'm going to try it with sweet potatoes next time.