Make a dozen of these grab-and-go egg cups at a time and keep the extras in the refrigerator or freezer. Then you can easily reheat them in a toaster oven or microwave for quick weekday meal.
Technique tip: Enjoy these mini quiches with a side of mixed berries and chopped toasted pecans for a filling and nutritious breakfast.
Preheat oven to 325 degrees. Place liners in 12 muffin cups.2.
In a large skillet cook bacon until almost crisp. Add the spinach, tomato, and green onions and cook about 1 minute to wilt the spinach. Remove from heat.3.
In a large bowl whisk together eggs, milk, red pepper flakes, and if using, cheese. Stir in bacon-vegetable mixture. Ladle into prepared muffin cups.4.
Bake 15 to 18 minutes or until eggs are set. Serve while warm or freeze for later!