Muffin Sized Breakfast Quiche - cooking recipe

Ingredients

9 eggs
1 (10 ounce) bag Baby Spinach
1 medium onion, chopped
1 tablespoon oil
1 cup cheddar cheese
salt
pepper

Preparation

Preheat oven to 375.
Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
Top the Spinach with about a teaspoon each of the sauted Onions.
Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.