This Mini Breakfast Quiche recipe makes the perfect grab-and-go snack for a quick energy boost or light breakfast. Each bite delivers fluffy texture with a sharp, cheesy finish; you’ll gladly gobble up this savory snack! These mini quiches provide a powerful amount of protein, helping you feel full and dodge bothersome cravings later on. Along with the host of vitamins and health benefits from the eggs, these crustless cups boast a low-carb profile and calorie content you can feel good about. They’re a breeze to whip up, and make a delicious, vegetarian-friendly option at your next brunch!
Yields: 6 servings | Serving Size: 1 mini quiche | Calories: 141 | Total Fat: 10g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 197mg | Sodium: 256mg | Carbohydrates: 2g | Fiber: 0g | Sugar: 1g | Protein: 11g | SmartPoints: 4
- 6 whole eggs
- 6 egg whites (whites from 6 additional eggs)
- 1/2 red or orange bell pepper, stemmed, seeded, cut into thin strips (cut the strips in half)
- 1/2 cup freshly grated parmesan cheese
- 1/2 tablespoon olive oil
- 1/2 cup grated mozzarella
- 1/8 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Preheat oven to 375 degrees.
Lightly oil a 12-cup muffin tin. In a bowl, whisk together the eggs and egg whites until light. Stir in the cheeses, salt, and pepper.
Fill each muffin tin 3/4 of the way. Top each with about 3 strips bell pepper. Bake for 20 minutes or until set. Enjoy!
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