Claudia's Low Fat Spinach & Bacon Quiche Muffins

Submitted by Claudia Dawn

"I've been perfecting this recipe since having something similar at Panera Bread. The garlic in it is not to be overwhelming - just a kiss of garlic. Garlic lovers, please resist the temptation to double the garlic. This recipe will knock your socks off, as is! So delicious! Great for freezing."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 16 muffins
• Serves: 16

ingredients

• 14.79 ml olive oil
• 118.29 ml onion, diced
• 1 garlic clove, minced
• 236.59 ml turkey bacon, diced (approx 1/4 - 1/2 pounds)
• 85.04 g fat free cream cheese (softened)
• 295.73 ml Egg Beaters egg substitute (or 5 eggs, beaten)
• 236.59 ml milk
• 59.14 ml green onion, diced (optional)
• 236.59 ml low-fat cheddar cheese, shredded
• 283.49 g frozen spinach, thawed & liquid squeezed out
• salt, to taste
• pepper, to taste
• 226.79 g package refrigerated reduced-fat crescent rolls

directions

1. Preheat oven to 375 degrees.
2. Saute onions & garlic in olive oil, 1 minute.
3. Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
4. Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
5. Add salt & pepper to taste to egg mixture.
6. Add bacon mixture, green onions, cheese and spinach to egg mixture.
7. Unroll crescent rolls.
8. Working with ¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
9. Place ¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
10. Repeat with remaining crescent rolls.
11. Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
12. When slightly cooled, run knife around muffin to release. Serve or store for later use.
13. Cool completely before storing in Ziplock bag.
14. When ready to serve, place muffin on plate and reheat in microwave.
15. Yield: 16 muffins.

Reviews

[Mel608]

These were fantastic! Served these at a party and they looked so beautiful. The only change I made was to use mushrooms instead of bacon. Yummy :)

 

[AnnieLynne]

Wow! These were amazing! I thought we'd have leftovers to freeze, but I think that will be breakfast for tomorrow! I served these quiches with Recipe #311900 - a healthy, tasty meal! The only change I made was to use 1t onion powder instead of the diced onion and real bacon crumbles instead of frying my own bacon. (I'm lazy!) These were very elegant - something I would serve to company - and the flavors were wonderful! (Not to mention, this recipe was very easy!) Thanks, Claudia! UPDATE: This recipe made it into my Book #235514 cookbook! Thanks, again, Claudia!

 

[Mika G.]

I gave this 4 stars because we loved the egg mixture. The crescent roll part was a little time consuming and hard to get right in the muffin pans correctly. My husband makes a similar egg muffin with just the egg mixture and no crescent roll so we are going to try this that way too. Very good though and very easy to transport to work.