Veggie Crustless Quiche Muffins

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 37.6
  • Total Fat: 1.0 g
  • Cholesterol: 29.2 mg
  • Sodium: 103.8 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Veggie Crustless Quiche Muffins calories by ingredient


Introduction

Great for quick breakfast. Freeze, then microwave for 30 seconds. I put on top of 1/2 slice cheese and 1/2 double fiber whole wheat English muffin for a low calorie, high nutrient breakfast. Might want to reduce the hot cherry peppers if you don't like it hot. Great for quick breakfast. Freeze, then microwave for 30 seconds. I put on top of 1/2 slice cheese and 1/2 double fiber whole wheat English muffin for a low calorie, high nutrient breakfast. Might want to reduce the hot cherry peppers if you don't like it hot.
Number of Servings: 15

Ingredients

    2 eggs
    3/4 cup egg substitute
    1/2 cup 1% cottage cheese
    2 T Parmesan cheese
    2 T green chiles
    2 T chopped Mezzetta Hot Cherry Peppers (this makes them pretty spicy...may want to reduce or omit)
    1 cup chopped onion
    1 cup chopped bell pepper (I mix red, yellow, orange & green)
    1/2 cup shredded zuchinni
    1 Tbsp Fresh Basil, chopped (if use flakes...cut to 1 t.)
    1 tsp Fresh Oregano, chopped (if use ground, just a dasy)
    Lemon Pepper, 2-3 dashes (not in nutrition info)
    2-3 dashes salt of I can't believe it's butter spray


Directions

Preheat oven to 350.

Put chopped onions and bell peppers in a microwave bowl. Add enough butter spray cover all. Microwave for 4-5 minutes. Let cool. Add all ingredients together. Spray muffin tins well with Pam. Fill tins to top. Bake at 350 degrees for 30 minutes.

Can freeze and re-heat in Microwave. Makes 15 quiche muffins.


Number of Servings: 15

Recipe submitted by SparkPeople user ROBERTAB3.