Another hand-held breakfast that is tasty and healthy. It’s nice to have options with different flavors. I need options.

Ingredients

• 2 TBS olive oil
• 1 1/2 cups finely diced red-skinned potatoes
• 1 cup diced red onion
• 3/4 TSP salt, divided
• 8 large eggs (or 4 eggs & 1 cup egg substitute)
• 1 cup shredded smoked cheddar cheese
• 1/2 cup low-fat milk
• 1/2 tsp ground black pepper
• 1 1/2 cups chopped fresh spinach

Directions

1. Preheat oven 325º. Coat muffin tin with cooking spray.
2. Heat oil in a large skillet over medium heat. Add potatoes, onion & 1/4 tsp salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove the heat & let cool 5 minutes.
3. Whisk eggs, cheese, milk, pepper, and the remaining 1/2 tsp salt in a large bowl. Stir in spinach & the potato mixture. Divide the quiche mixture among the prepared muffin cups.
4. Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing the tin.