I love this my way = Gluten free

• Coconut oil spray
• 4 glutino crackers, finely crushed
• 1 tablespoon grated Parmesan cheese
• 1 cup frozen broccoli florets, …I used fresh.
• 1/4 cup frozen whole kernel corn,
• 1/4 cup shredded cheese any kind you like…I used swiss
• 4 eggs

DIRECTIONS

1. Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
2. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
3. Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.

COOK’S TIPS

Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.