Spinach and Parmesan Egg Bites

Ingredients

• 1 tbsp extra-virgin olive oil
• 10 oz spinach
• 1/4 cup roasted red peppers (drained and chopped)
• 2 green onions (thinly sliced)
• 1 tbsp plus 1 tsp grated Parmesan cheese
• 1 cup egg substitute
• ½ cup skim milk
• 1 tsp mustard powder
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat the oven to 350°F. Lightly grease 16 cups of two 12-cup mini muffin pans or 16 cups of a 24-cup mini muffin pan with olive oil. 
2. In a medium bowl, using a fork, separate the spinach into small pieces. Stir in the roasted peppers and green onions. Spoon the spinach mixture into the sprayed muffin cups. Sprinkle the Parmesan over the spinach mixture. 
3. In a separate medium bowl, whisk together the remaining ingredients. Pour into the filled muffin cups. Fill the empty muffin cups with water to keep the pan from warping 
4. Bake for 18–20 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the pans to a cooling rack. Let cool for 10 minutes. Using a thin spatula or flat knife, loosen the sides of the quiche bites. Serve warm. 
5. Refrigerate leftovers in an airtight container for up to 5 days. To reheat, put 4–6 quiche bites on a microwaveable plate. Microwave on 100% power (high) for 45 seconds to 1 minute, or until heated through.