Tuesday, April 23, 2013

mini veggie quiche cups


 

Any healthy breakfast that is quick and easy is a win in my book. And if it tastes good, that's like super bowl status. Introducing the champ, tackling hunger like a pro: the mini veggie quiche cup. We whipped up a batch of these at the beginning of the week and just reheated them in the mornings. To keep the cholesterol down, we used a carton of All Whites. The only ingredient in that little All Whites carton is egg whites (hence, the product name...but these days you never know). But if you would rather separate out the whites the old fashioned way or use the entire egg, that works too. Pick up whatever cheese is calling to you. Grab any veggies that are in season. Round up your eggs and get crackin'! (love me a corny yoke) 

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mini veggie quiche cups

{{{INGREDIENTS}}}
*2 cups egg whites (I used 16 oz. carton of All Whites)
*3 eggs
*1 cup chopped mushrooms
*1 cup chopped spinach
*1/2 cup chopped orange pepper
*1/3 cup almond milk
*5 oz greek plain yogurt
*1 tsp baking soda
*1/4 tsp salt
*1/4 tsp pepper
*1 cup shredded colby cheese (any cheese will work)

{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Mix eggs, salt, pepper, baking soda and milk in a large bowl.
3.Add in the remaining ingredients except the cheese.
4.Pour mixture into greased muffin tin 2/3 of the way full.
5.Sprinkle cheese on top.
6.Bake for 30 minutes or until cheese is brown and bubbly.
7.Let cool for 5 minutes before transferring to wire cooling rack.
8.Store in airtight container in fridge for up to 5 days.

Makes 12 quiches.









 
Linked to:
Mealtime Monday at Couponing & Cooking HERE
New Nostalgia HERE
Hope Studios HERE
Allergy Free Alaska HERE