Crustless Quiche Cups (WIAW)
January 25, 2012
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Good morning friends! A quick recipe to share with you as part of my “What I Ate Wednesday”. Want to join the party? Link up over at Peas and Crayons!
I wanted a break from oatmeal for breakfast this week, but typically don’t have time to make eggs in the morning before leaving for work – enter portable, re-heatable crustless quiches!
You can pretty much throw together any combination of eggs, cheese, and veggies to make these work!
2 whole eggs + 4 egg whites
1 cup spinach, sauteed
1/2 cup orange bell pepper, chopped & sauteed
1/2 cup onion, chopped & sauteed
1/4 cup milk (I used almond)
1/4 cup feta cheese
Pre-heat oven to 350.
- Lightly beat eggs, egg whites, and milk until combined.
- Spray muffin tins with cooking spray (generously!)
- Divide cooked vegetables among 6 muffins tins.
- Pour egg mixture on top of vegetables, filling 3/4 way full.
- Top each with about 1.5-2 tsp cheese.
- Bake for 20-25 minutes, until centers are set. Allow to cool in tins before removing.
Makes 6 crustless quiche cups. Approximate nutrition per cup: 55 calories, 3 grams fat, 5 grams protein.
6:30 am, after the gym: banana with peanut butter
8:30 am, at work: 2 crustless egg cups
Lunch, 12:30 pm, at work:
Veggie “taco salad” – crumbled veggie burger, homemade salsa, 1/4 of an avocado. Ugly? Yes. Delicious? Most definitely.
Snackage, 2:30 pm:
My favorite hummus and baby carrots.
More snacks, 4pm:
Greek yogurt and blueberries!
Dinner, 6:45 pm:
Trader Joe’s sushi – thanks to my husband! Also some unpictured edamame. Leftovers for lunch today, yay!
I have a huge box of Costco blueberries at home – I’ve been eating them in yogurt and oats, but need some good blueberry recipes (preferably healthy). What’s your favorite use for blueberries?