Crustless Broccoli and Cheddar Mini Quiches
1 can (12 oz) lowfat evaporated milk
3 lrg. eggs, beaten
2 T flour
1/4 tsp. salt
1/4 tsp. pepper
2 C. shredded cheddar
2 C. chopped frozen broccoli, thawed/drained
1/2 C. chopped red pepper
Heat oven to 350. Grease and lightly flour twelve 2-1/2″ muffin cups. Whisk milk, eggs, flour, salt and pepper in med. bowl till blended. Stir in cheese, broccoli and bell pepper. Spoon 1/4 to 1/3 C of mixture into each prepared muffin cup, filling almost to the rim. *Stir mix frequently to evenly distribute ingredients. Bake 23 to 28 min. or until knife inserted in centers comes out cleand and tops are lightly browned. Cool in pans for 15 min. Run knife around edges to loosen, then carefully remove quiches. Can be made ahead and frozen. To reheat bake in preheated 325 oven for 25-30 min or microwave on med-hi (70%) 2-5 min.
Would be great to make ahead for a healthy grab n go breakfast!!
per serv: 120 cal, 7g tot fat, 5g sat.fat, 80mg chol, 220mg sodium, 6g carbs, 5g fiber, 4g sugar, 8g pro, 15% vit A, 35% vit C, 25% Calcium
