Mexican Mini Quiche

Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Yield: Makes: 2 dozen mini quiche

Ingredients

• 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
• 1 cup Egg Beaters®
• 3/4 cup crushed seasoned croutons
• 1/3 cup chunky-style salsa
• 1/4 cup skim milk
• 1/4 tsp. cumin
• 1/4 tsp. garlic powder
• 1 tsp. dried cilantro (optional)

Directions

1. Combine cheese, Egg Beaters, croutons, salsa, milk, garlic powder, cumin and, if desired, cilantro in large bowl; mix until thoroughly combined.
2. Spray mini muffin pans with non-stick cooking spray. Fill each cup with quiche mixture; do not overfill. Bake in preheated 375°F oven 25 minutes or until set and lightly browned. Cool 5 minutes; remove from pan. Serve warm.