Claudia'S Low Fat Spinach & Bacon Quiche Muffins - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1 cup turkey bacon, diced (approx 1/4 - 1/2 pounds)
3 ounces fat free cream cheese (softened)
1 1/4 cups Egg Beaters egg substitute (or 5 eggs, beaten)
1 cup milk
1/4 cup green onion, diced (optional)
1 cup low-fat cheddar cheese, shredded
1 (10 ounce) frozen spinach, thawed & liquid squeezed out
salt, to taste
pepper, to taste
1 (8 ounce) package refrigerated reduced-fat crescent rolls

Preparation

Preheat oven to 375 degrees.
Saute onions & garlic in olive oil, 1 minute.
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.).
Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
Add salt & pepper to taste to egg mixture.
Add bacon mixture, green onions, cheese and spinach to egg mixture.
Unroll crescent rolls.
Working with A1/4 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.
Place A1/4 into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
Repeat with remaining crescent rolls.
Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
When slightly cooled, run knife around muffin to release. Serve or store for later use.
Cool completely before storing in Ziplock bag.
When ready to serve, place muffin on plate and reheat in microwave.
Yield: 16 muffins.