Categories: Breakfast

Ingredients

• 6 strips turkey bacon
• 1 T. EVOO
• 10 oz white mushrooms; coarsely chopped
• 1 small shallot, thin sliced
• S&P
• 2 c. baby spinach
• pinch nutmeg
• 4 large eggs
• 4 large egg whites
• 1/4 c. skim milk
• 1/3 c. grated Fontina

Directions

1. Heat oven to 375

2. Spray a 12 cup nonstick muffin pan

3. Cook Turkey bacon in a skillet and chop up

4. In same skillet add mushrooms, shallot and season to taste.

5. Cook until shallots are soft and mushrooms are dry and slightly browned, about 10 mins.

6. Remove from heat and stir in the baby spinach and nutmeg until spinach is just wilted, but still bright green; 2 mins.

7. Set aside to cool slightly.

8. Whisk eggs, egg whites, milk S&P until well combined.

9. Stir in cheese.

10. Divide egg mix b/w muffin tins, filling halfway.

11. Top evenly with mushroom and spinach mixture and then bacon.

12. Bake until quiches are well risen; golden brown and set; 20-25 mins.

13. Cool 5 mins and transfer to wire rack.

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