Domestic: Crustless Southwestern Quiche Cups

6 large eggs (or equivalent of Egg Beaters which is what I used)
1 cup (4 ounces) shredded cheese (I used a little low-fat cheddar and then some mozzarella)
1 cup of cooked chicken chopped up
1/2 cup of tomatoes chopped up
one 4 oz can of diced green chilies
1/2 cup diced onions
A little cayenne pepper to taste (can use a little hot sauce or chili powder also)

Preheat oven to 350 or 375 degrees F. Beat eggs with wire whisk in large mixing bowl until completely blended. Add the remaining ingredients and mix well with spoon.

Spray a large size nonstick muffin pan (6 cups with 1 cup capacity each) with cooking spray. Divide mixture as evenly as possible into each cup. (You do not need to use foil baking cups.) Bake for about 30 minutes, or until a sharp knife inserted in the center comes out clean. They will rise during cooking and fall while cooling.

Note: You can use a smaller-capacity, 12-cup muffin pan if desired, or even a loaf pan. Quiche cups (or slices) can be frozen and reheated in the microwave.

Variations: Any combination of appropriate vegetables, chopped (green or red bell peppers, onions, fresh cooked spinach, zucchini, cauliflower, broccoli, spinach, mushrooms, etc.) and cheeses may be used.