SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 107.5
  • Total Fat: 6.7 g
  • Cholesterol: 158.7 mg
  • Sodium: 468.9 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 10.4 g

View full nutritional breakdown of Mini Breakfast Quiches/Baked Ham and Egg Cups calories by ingredient
Report Inappropriate Recipe

Mini Breakfast Quiches/Baked Ham and Egg Cups

Submitted by: CBWALLES1


Number of Servings: 12

Ingredients

    Mini Breakfast Quiches/ Baked Ham and Egg Cups
    Recipe by Our Best Bites

    4 eggs
    1 C egg substitute* (or an additional 4 whole eggs instead)
    3/4 C shredded low-fat sharp cheddar cheese
    1/4 C shredded Parmesan cheese
    1/4 C cottage cheese
    5 oz frozen spinach, defrosted, water squeezed out and roughly chopped
    (thatís half a standard frozen box of spinach)
    1/3 C roasted red peppers, diced (jarred, or make your own)
    1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
    1/4 C sliced green onions
    1/4 t kosher salt
    1/8 t black pepper
    1/2 t hot sauce
    foil muffin tin liners OR 12 slices ham

    *1/4 egg substitute = 1 whole egg, so if youíre using all eggs, or some eggs and some egg whites, you can adjust accordingly.

Directions

Preheat oven to 350

In a bowl, combine all ingredients (except ham slices) and stir well.

If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.
If using foil muffin liners, spray the insides of the liners with non-stick spray.
Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.

Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if youíre reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.

Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.

Serving Size:†12 mini quiches

Number of Servings: 12

Recipe submitted by SparkPeople user CBWALLES1.






Great Stories from around the Web


Rate This Recipe