Crustless Mini Veggie Quiche

Great low carb breakfasts that are easy to make and portable.

Share this Recipe

Crustless Mini Veggie Quiche
Great low carb breakfasts that are easy to make and portable.
Save to Yummly Yum
Printer Friendly
Yields
12  
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
821 calories
16 g
1156 g
55 g
63 g
19 g
603 g
2199 g
4 g
0 g
33 g
Nutrition Facts
Serving Size
603g
Yields
12
Amount Per Serving
Calories 821
Calories from Fat 493
% Daily Value *
Total Fat 55g
85%
Saturated Fat 19g
97%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 25g
Cholesterol 1156mg
385%
Sodium 2199mg
92%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
11%
Sugars 4g
Protein 63g
Vitamin A
154%
Vitamin C
149%
Calcium
67%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 1 tbs. extra virgin olive oil
  2. 1/4 cup onion, finely diced
  3. 1/4 cup red yellow and green peppers, finely diced
  4. 2 cups fresh spinach
  5. 1 garlic clove, minced
  6. 6 eggs
  7. 3/4 cup reduced fat cheddar cheese, shredded
  8. 1/4 cup of half and half
  9. 1/2 tsp. salt (or to taste)
  10. 1/2 tsp. pepper (or to taste)
What you do
  1. Preheat oven to 350 degrees.
  2. In a sauté pan, heat olive oil.
  3. Add onion and peppers and cook for about 2 minutes.
  4. Add spinach and cook until wilted, about 2-3 more minutes.
  5. Add the minced garlic and cook for 30 seconds.
  6. Sprinkle with a little salt and pepper.
  7. Remove from the heat.
  8. In a bowl, whisk together the eggs, milk, and the cheese.
  9. Season with the salt and pepper.
  10. Add the veggie mixture and stir until well-combined.
  11. Either use a silicone muffin pan or spray a muffin tin with non-stick spray.
  12. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way).
  13. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
  14. As soon as you remove the muffins from the oven, sprinkle with some more cheese.
  15. Store leftover muffins in the fridge in an airtight container.
  16. To reheat, stick in the microwave for about 20-30 seconds.
Adapted from Eat Drink Love
Beta Nutrition
calories
821
fat
55g
protein
63g
carbs
16g
Full Info.
Adapted from Eat Drink Love
Jessy + Melissa https://www.jessyandmelissa.com/