Mushroom Breakfast Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
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, dicedEgg substitute, liquid (Egg Beaters), 1.5 cup Can use 5 large eggs and 3 egg whitesMilk, 2%, 1 cup Pepper, black, 1 tsp
Makes 12 quiche muffins
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.
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.
Nutritional Info Amount Per Serving
- Calories: 52.2
- Total Fat: 2.1 g
- Cholesterol: 3.2 mg
- Sodium: 103.1 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.5 g
- Protein: 5.6 g
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