non-stick cooking spray
6 saltine crackers, finely crushed
2 tbs grated parmesan cheese
2 c frozen broccoli florets
1/2 c frozen whole kernel corn
3/4 c shredded reduced fat cheddar cheese
10 eggs
salsa roja, optional
Preheat oven to 350 degrees. Generously spray 12 regular muffin cups with non-cooking spray; set aside.
Mix together cracker crumbs and parmesan cheese in small bowl; set aside. Place broccoli in med microwave-safe bowl with 1 tbs water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly wih corn, crumb mixture and cheddar cheese. Pour eggs evenly over filled cups.
Bake 18-22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. Serve with salsa, if desired.
USE YOUR FAVORITE VEGGIES IN THESE MINI QUICHES. FIRM VEGGIES SUCH AS CARROTS, BROCCOLI OR ASPARAGUS WILL NEED TO BE COOKED IN THE MICROWAVE AS FEW MINUTES AND THEN CHOPPED FINELY SO THEY WILL BE TENDER AT THE END OF THE BAKING TIME.