Make Ahead Breakfast Quiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups Mushrooms, chopped 1⁄2 cup Artichoke Hearts, canned in water; squeezed of liquid and chopped 3⁄4 cup Roasted Red Peppers, squeezed of liquid 1⁄2 cup Green Onion, finely chopped 1 tablespoon Olive Oil Herbes de Provence, liberal sprinkling 6 Eggs, lightly beaten .1 1⁄2 ounces Goat Cheese 1⁄2 ounce Parmesan Cheese, grated Olive Oil Cooking Spray
Step 1 Preheat oven to 350 degrees farenheit.
Step 2 In a large skillet on medium to medium-high, saute mushrooms, red peppers, artichoke hearts, and onions in olive oil and herbes de Provence until softened and warmed through. Place mixture in a round cake pan, or divide among 4 large ramekins, either misted lightly with cooking spray. Cover with eggs and add goat cheese in small drops before sprinkling with Parmesan.
Step 3 Cook in oven for 25 minutes or until set. Enjoy or let cool to room temperature, cover and store in fridge. Serve warmed or cold.
Serving Size: Makes 4-8 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEALOHAOE.
Step 2 In a large skillet on medium to medium-high, saute mushrooms, red peppers, artichoke hearts, and onions in olive oil and herbes de Provence until softened and warmed through. Place mixture in a round cake pan, or divide among 4 large ramekins, either misted lightly with cooking spray. Cover with eggs and add goat cheese in small drops before sprinkling with Parmesan.
Step 3 Cook in oven for 25 minutes or until set. Enjoy or let cool to room temperature, cover and store in fridge. Serve warmed or cold.
Serving Size: Makes 4-8 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEALOHAOE.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 14.4 g
- Cholesterol: 284.9 mg
- Sodium: 643.3 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.4 g
- Protein: 18.3 g
Member Reviews