Croissant Mini Quiche

8 croissants

5 eggs

½ c. milk

½ tsp. onion powder

1/8 tsp. ground nutmeg

Salt & ground black pepper to taste

½ c. grated three-cheese blend (Kraft-Parmesan, Romano & Asiago)  1 c. torn fresh baby spinach leaves

Preheat oven to 375°. Spray a 12-cup muffin tin with cooking spray. Flatten croissants using rolling pin on a work surface; cut into 4” squares. Press croissant squares into muffin cups. Beat eggs, milk, onion powder, nutmeg, salt and black pepper together in bowl. Stir in cheese blend and spinach. Spoon egg mixture into croissant squares until about 2/3 full. Bake until browned and egg is set in middle, about 20 minutes. Serves 6.