Crustless Quiche Cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 94.0
- Total Fat: 5.3 g
- Cholesterol: 185.4 mg
- Sodium: 96.5 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.0 g
- Protein: 7.9 g
View full nutritional breakdown of Crustless Quiche Cups calories by ingredient
Introduction
These little veggie packed egg cups make a great, healthy grab and go breakfast. I make a batch on Sunday's and have them for busy work mornings. These little veggie packed egg cups make a great, healthy grab and go breakfast. I make a batch on Sunday's and have them for busy work mornings.Number of Servings: 6
Ingredients
-
1 small red onion
6 medium mushrooms~sliced
15 cherry tomatoes~ halved
3 large handfuls (about 3 cups) fresh spinach
1 Tbls Olive Oil
6 large eggs
1/2 cup skim milk
salt
pepper
rosemary
garlic powder
Directions
Preheat oven to 350. Spray 12 cup muffin pan with non stick cooking spray or olive oil.
Dice onion, slice mushrooms and halve tomatoes.
Place onion and mushrooms in skillet, add 1 tbls olive oil and saute until soft. Add cherry tomatoes and spinach and saute until spinach is wilted.
divide veggies between 12 muffin cups.
Combine eggs, milk and spices. Pour in muffin cups to just cover veggies.
Bake 20~30 mins.
*veggies and spices could be varied to preference :)
Serving Size: Makes 12 muffin size egg cups, serving size is 2 egg cups
Number of Servings: 6
Recipe submitted by SparkPeople user JESSICAROCKS30.
Dice onion, slice mushrooms and halve tomatoes.
Place onion and mushrooms in skillet, add 1 tbls olive oil and saute until soft. Add cherry tomatoes and spinach and saute until spinach is wilted.
divide veggies between 12 muffin cups.
Combine eggs, milk and spices. Pour in muffin cups to just cover veggies.
Bake 20~30 mins.
*veggies and spices could be varied to preference :)
Serving Size: Makes 12 muffin size egg cups, serving size is 2 egg cups
Number of Servings: 6
Recipe submitted by SparkPeople user JESSICAROCKS30.