Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Say hello to your new favorite breakfast recipe! These yummy quiche cups are filled with fresh corn and spinach, so you can feel good about serving them for breakfast.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
bake:
14 mins
cool:
5 mins
total:
34 mins
Servings:
6
Yield:
12 quiche cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Microwave corn with husks intact 2 minutes; cool slightly. Holding cob's silk end with a pot holder, cut off stem end. Remove husks and silks. Cut kernels from cobs.

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  • Coat twelve 2 1/2-inch muffin cups with cooking spray. Line prepared muffin cups with ham slices. Divide spinach, cheese, and corn among cups.

  • In a medium bowl combine eggs, salt, and pepper; pour into muffin cups. Bake 14 to 18 minutes or until set. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

Nutrition Facts

80 calories; fat 4g; cholesterol 103mg; saturated fat 2g; carbohydrates 4g; mono fat 1g; poly fat 1g; sugars 2g; protein 7g; vitamin a 424.8IU; vitamin c 1.8mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 23.4mcg; vitamin b12 0.3mcg; sodium 235mg; potassium 74mg; calcium 42mg; iron 0.8mg.
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