Mini Breakfast Quiches

I want to make these so badly. And I love this blog. It's called Cheat Day Cafe. It's a fun one.

Makes 24 standard muffin size quiches.

10 oz. spinach thawed and squeezed dry
16 oz. pork sausage (use crumbled cooked bacon, Canadian bacon, finely diced ham)
1/2 large onion, chopped
1 green pepper, chopped
18 eggs (can use 8 eggs and 2 cups liquid egg substitute)
1 tsp kosher salt
1/4 tsp ground pepper
1 1/2 c. sharp cheddar, shredded (can also add part Swiss, Parmesan, cottage cheese, low fat cheese or pepper jack)

Directions:
Preheat oven to 350

Thaw spinach (you can put it in the microwave) and squeeze out all the liquid. I put it in a clean kitchen towel and squeeze the heck out of it. After it is drained, you can chop it up a little more.

In a skillet, saute the onions and green peppers in some olive oil. I like the onions and peppers caramelized so they are browned and sweet.

In a bowl combine the ingredients and stir well.

Place foil cupcake liners in muffin tin and spay with cooking spray. Fill the muffin liners with 1/4 cup of egg mixture. Keep stirring the egg mixture in the bowl to evenly disperse the ingredients.

Place in the oven for 15-20 minutes until tops are just barely set. You can store the quiches in an airtight container in the fridge or freezer. When reheating in microwave, make sure to remove the foil liner. When I want to reheat from frozen, I try to take a few out the night before and put them in the fridge to defrost a little.