Mushroom Breakfast QuicheSubmitted by: JZAHAV
Olive Oil, 1 tbsp
Mushrooms, cooked, 1 cup pieces
Scallions, raw, .25 cup, chopped
Peppers, sweet, red, raw, sliced, .5 cup
Cheddar or Colby Cheese, Low Fat, .5 cup, diced
Egg substitute, liquid (Egg Beaters), 1.5 cup
Can use 5 large eggs and 3 egg whites
Milk, 2%, 1 cup
Pepper, black, 1 tsp
1. Rack in center of oven, preheat to 325F. Coat non stick muffin pan with cooking spray
2. Heat a large skillet over medium high heat. Coat with cooking spray and add oil. Add mushrooms stirring often 4-5 minutes. Add peppers. 2 minutes Transfer to a bowl and let cool 5 minutes. Add scallions, cheese and pepper. Mix.
3. Whisk eggs, egg whites and milk in a medium bowl. Divide the mixtures evenly among the muffin cups. About 4 tbsp each. Sprinkle one heaping tbsp of mixture into each cup.
4. Bake until the tops are beginning to turn brown, 25 minutes. Let cool for 5 minutes, flip pan over and turn the quiches out. Turn upright and cool completely before eating.
Number of Servings: 12
Recipe submitted by SparkPeople user JZAHAV.