Quiche Cups

makes 12

Base:
6 eggs
2 tbsp cream cheese or heavy whipping cream

Veggies:
2 cups fresh or frozen spinach, chopped
1/4 cup diced peppers
1/4 cup diced onions or green onions
1/4 cup diced tomatoes, well drained
1 tbsp minced jalapeño peppers

Other add-ins
1 cup shredded cheese
1 tbsp lemon or lime juice
1 tbsp soy sauce
3/4 cup chopped meat
1/2 cup chopped cilantro, parsley, oregano, or other herbs/spices
1 tsp hot pepper sauce

Grease a 12-cup muffin tin or line with muffin cups. Preheat oven to 350°F.

Combine eggs and cream cheese or whipping cream in blender and mix until fluffy. Add other ingredients as desired. Pulse blender just until mixed.

Fill muffin cups about 2/3 full. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Egg cups will expand as they cook--to prevent falling, cool in oven with door open.

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Modified from a South Beach Diet recipe. Two favorite combinations so far: cheddar cheese, spinach, green onions, and hot sauce, and spinach, lemon juice, parmesan cheese, and cilantro.