Week 31: Recipe #1--Spinach, Bacon, & Egg Quiche Cups

My girls LOVE quiches, actually eggs in general, so these were an instant hit.  They both ate their entire "cupcake" and asked for seconds.  I found these on Pinterest.  They are from a site called Sugar-Free Mom (see link below).  My husband and I liked them too, although we topped them off with a little hot sauce for more flavor.  These cupcakes are 3 WW+ points each.  I'll definitely be making these again!  I served these as "Breakfast for Dinner" with hashbrowns and fresh fruit.  Makes 12 cupcakes.

Photo from www.sugarfreemom.com

You'll Need:

• 10 eggs, beaten
• 1/4 tsp. salt
• 1/2 c. milk, 1%
• 1/2 c. low fat shredded cheese
• 6 slices turkey bacon, chopped (The bacon is optional, without it they are 2 WW+ points each)
• 2 c. chopped spinach, fresh or frozen (I used frozen)

Preparation:

1. Preheat oven to 350 degrees.
2. If using bacon cook in a saute pan until crisp.
3. Add spinach to bacon and heat on low to warm through.
4. Spray a 12 cup capacity muffin pan with nonstick cooking spray.
5. Whisk egg, salt, and milk together in a bowl.
6. Evenly distribute bacon and spinach into each muffin cup.
7. Evenly add cheese to each muffin cup.
8. Pour egg mixture into each muffin cup about 3/4 of the way.
9. Bake for 25 minutes.

Recipe and link:  http://www.sugarfreemom.com/recipes/mini-spinach-bacon-egg-quiches/

Week 12: Recipe #4--Chile Cheese Casserole

Another foodnetwork.com recipe--there are some good ones on there!  (See link below.)  I served this with fruit and toast.

Photo from foodnetwork.com

You'll Need:

• cooking spray
• 4 cups baked tortilla chips, 2 1/2 oz.
• 6 egg whites
• 4 large eggs 
• 1/4 c. skim milk
• 3/4 tsp. ancho chili powder (I just used regular chili powder because that's what I had)
• 1/8 tsp. freshly ground black pepper
• one 4 oz. can mild chopped green chiles
• 1 Tblsp. chopped fresh cilantro leaves, plus whole leaves for garnish
• 1/2 cup shredded sharp cheddar cheese, about 2 oz.
• 1/2 cup shredded pepperjack cheese, about 2 oz.
• 1/2 cup prepared green salsa verde
• reduced fat sour cream, optional

Preparation:

1. Preheat the oven to 375 degrees.  Lightly coat a rectangular 2-qt. baking dish with nonstick cooking spray.  Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
2. Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the cheddar and pepperjack cheeses; pour into the pan.  
3. Sprinkle the remaining chips over the egg mixture.  Bake until the casserole is set around the edges but a little loose in the center, 20-25 minutes.
4. Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes.  Let stand for 10 minutes.  
5. Serve with the salsa and sour cream, if using.  Garnish with whole cilantro leaves.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/chile-cheese-casserole-recipe/index.html