CLAUDIA'S LOW FAT SPINACH & BACON QUICHE MUFFINS

Steps:

• 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 ¼ 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 ¼ 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.