Mushroom and Swiss Quiche Cups

Ingredients

• 1 package Cappello's Lasagna
• 1 tablespoon oil
• 1 1/2 cups sliced mushrooms
• 1/2 medium onion, diced
• 1 teaspoon salt
• 9 eggs
• 1/4 cup unsweetened almond milk
• 1 cup shredded Swiss cheese
• 1 teaspoon pepper
• 1 teaspoon garlic powder

Instructions

• Preheat the oven to 350 F.
• Spray a 12-well cupcake pan with non-stick spray.
• Slice the lasagna sheets into 2-inch pieces and layer each well with 3 lasagna pieces at different angles to cover the entire opening and make a cup; be careful not to puncture the pasta as you push it into the pan.
• In a medium skillet, heat the oil over medium heat.
• Add the mushrooms, onions and salt and cook until the onion is translucent and the mushrooms are soft; remove from heat and set aside to cool.
• While the mushrooms cool, add eggs, milk, cheese, pepper and garlic to a medium bowl and whisk together; when they’re cool, add in the mushroom mixture and whisk well to combine.
• Equally distribute the egg mixture among the lasagna cups and bake for 20-25 minutes or until the eggs are set and starting to very lightly brown on top.
• Remove from the oven, allow to cool for 5 minutes then serve.

Kids Can Do

• Measure out the ingredients
• Whisk it all up
• Fill the lasagna cups