Vegetable Quiche Cups to Go

1 pkg (10 oz) frozen chopped spinach

3 eggs

¾ cup reduced fat cheese, shredded

¼ cup green bell pepper, diced

¼ cup onion, diced

3 drops red pepper sauce

Microwave spinach for 2½ minutes on high.  Drain excess liquid.

Line muffin pan with 12 foil baking cups.  Spray cups with cooking spray.

Beat eggs; combine with cheese, peppers, onions, and spinach in a bowl.  Mix well.

Divide evenly among the muffin cups. 

Bake at 350° for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups may be frozen and reheated in the microwave.  

Any combination of appropriate vegetables and reduced fat cheeses may be used.