Broccoli Cheese Crustless Quiches
Christine Pittman
Who’s says breakfast can only be in the morning? Pack these broccoli cheese quiches in your child’s lunchbox for a fun way to eat mid-day! Leftovers can also be wrapped up and stored in the freezer for up to 2 months.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Breakfast & Brunch
Servings 6 servings
Calories 167 kcal
- 3 large eggs
- 12 oz fat-free evaporated milk 1 can
- 6 ounces chopped broccoli steamed
- 1 cup finely grated sharp Cheddar cheese
- 1/2 teaspoon lemon pepper seasoning
- 4 mini sweet peppers sliced into 6 rings each
Preheat oven to 350F. Lightly grease nonstick 12-cup muffin pan.
Lightly beat eggs in medium bowl. Add evaporated milk, broccoli, cheddar cheese and lemon pepper seasoning. Stir well.
Divide evenly between muffin cups. Top with 2 pepper rings.
Bake 20-25 minutes, or until knife inserted in center comes out clean. Cool in pan 15 minutes. Run knife around sides to loosen and remove from pan.
Serve immediately or refrigerate up to 3 days.
Calories: 167kcalCarbohydrates: 10gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 103mgSodium: 230mgPotassium: 364mgFiber: 1gSugar: 8gVitamin A: 1293IUVitamin C: 50mgCalcium: 325mgIron: 1mg
Keyword breakfast, brunch, eggs, healthy breakfast