Veggie Quiche Cups

Brunch Week continues! Are you guys loving all of these recipes or what? Imagine how much fun it would be if we all actually got together and hosted a huge brunch for all of our readers. The food! The drinks! It would be amazing...and our stomachs would be bursting at the seams. It'd be a total "fat pants" kind of day — which is why I'm giving you a very light, healthy recipe today.
When I go out to brunch, I usually get one of two things: egg-white omelet with spinach and feta or whatever kind of vegetable quiche is on the menu. I'll never pick an omelet over quiche if it's available. Quiche can be a bit on the fattening side though, packed with lots of cheese, and then there's that crust...ohh the crust. Since I know you can't pass up a good quiche, either, here's one that will satisfy your craving and also leave you feeling guilt-free. They're low in fat and made in a muffin tin so you don't have to worry about portion control. You can pop these into the freezer for later use, as well.
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Veggie Quiche Cups
Makes 6-8
1 cup frozen spinach, thawed and drained
1 cup frozen sweet corn, thawed and drained
1/4 cup red bell pepper, chopped
1/4 cup parmesan cheese, shredded
3/4 cup egg whites
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp oregano
salt and pepper
Preheat the oven to 350 degrees and line a muffin tin.
Make sure the frozen vegetables have been completely drained of any excess water. Mix all of the ingredients together in a bowl and stir until well combined. Divide evenly in the muffin tin and bake for 20 minutes.
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