1 pkg. Pillsbury pie crusts
1 pt. Egg Beaters
1 pkg. frozen spinach, thawed, drained and chopped
8 oz. pkg. Swiss cheese, shredded
6 to 8 sun-dried tomatoes, steeped in hot water, drained and chopped
1/4 tsp. red pepper flakes
onion and garlic powder
salt and pepper
1 can mushroom pieces

Preheat oven to 350°F. Use a cookie cutter or drinking glass to cut circular shapes. Line bottom and halfway up the side of muffin pan with pie dough. Sprinkle with onion and garlic powder, salt and pepper.

Bake crust for 10 minutes. Combine in bowl the Egg Beaters, spinach, sun-dried tomatoes, chopped mushrooms and red pepper flakes. Fill muffins with egg mixture.

Bake 29 minutes. Remove from oven. Add Swiss to top of each muffin and bake 10 more minutes or until done.