Zucchini & Corn Mini Breakfast Quiche To Go
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 48.8
- Total Fat: 2.6 g
- Cholesterol: 56.1 mg
- Sodium: 130.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.6 g
- Protein: 4.7 g
View full nutritional breakdown of Zucchini & Corn Mini Breakfast Quiche To Go calories by ingredient
Introduction
These mini quiches really hit the spot for breakfast, lunch or dinner on the run. They're only 50 calories a piece, but they pack lots of flavor. Make a batch after work one night and you're set for breakfast for the week! These mini quiches really hit the spot for breakfast, lunch or dinner on the run. They're only 50 calories a piece, but they pack lots of flavor. Make a batch after work one night and you're set for breakfast for the week!Number of Servings: 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
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.
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.