Zucchini & Corn Mini Breakfast Quiche To Go

Name: Zucchini & Corn Mini Breakfast Quiche To Go Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 3 large eggs; 3 large egg whites; 1/2 teaspoon baking powder; 1 medium zucchini finely diced; 1/2 medium brown onion finely diced; 1/2 cup frozen yellow sweet corn; 3 1/2 ounces feta cheese crumbled; 2 tablespoons Parmesan cheese grated

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 12

Ingredients

3 large eggs3 large egg whites1/2 teaspoon baking powder1 medium zucchini, finely diced1/2 medium brown onion, finely diced1/2 cup frozen yellow sweet corn3 1/2 ounces feta cheese, crumbled2 tablespoons Parmesan cheese, grated

Directions

Preheat the oven to 170 C (350 F)

1. In a large skillet over medium heat, cook the zucchini, onion and corn together until softened and the onion is translucent, about five minutes.
2. Put the eggs, egg whites and baking powder into a medium sized bowl and use a hand mixer on low to blend until smooth and lump free, about 1 minute.
3. Add the cooked veggies and the cheeses to the egg mixture and stir to combine thoroughly.
4. Use a 1/4 cup measure to scoop the quiche batter into silicone cupcake pans and bake for 20-25 minutes, depending on your oven. They're done when just set in the center.
5. After cooling, store in the fridge ready for healthy breakfasts and snacks on the run.

Makes 12 cupcake sized servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DESIGNCHICK67.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving