mini breakfast quiche

by Elaine Magee, MPH, RD

Egglife

Ingredients

Makes 16 mini quiches (8 servings if 2 per serving)

[.feature]5[.feature] egglife® wraps – any flavor

[.feature]1[.feature] cup finely diced ham (other lean meats or diced vegan sausage can be used)

[.feature]1[.feature] cup finely chopped broccoli florets (or asparagus, zucchini, or mushrooms)

[.feature]¼[.feature] cup chopped green onion (white and part green)

[.feature]1[.feature] cup shredded gruyere cheese (Swiss or cheddar can be substituted)

salt-Free seasoning blend of choice (i.e. Mrs. Dash Garlic & Herb)

ground nutmeg

[.feature]2[.feature] eggs

[.feature]½[.feature] cup milk of choice (low fat, whole, alternative milk)

Steps

STEP 1

Preheat oven to 375 degrees Fahrenheit. Cut each wrap into 3, 3-inch circles using a 3-inch biscuit cutter or similar. Coat 16 muffin cups with cooking spray and place each circle into the bottom of each muffin cup to make a crust. Use some of the best scraps to make your 16th quiche crust.

STEP 2

In a medium-sized bowl, toss together ham, broccoli, green onions, and cheese. Add about ¼ cup of the mixture into each prepared muffin cup, covering the egg circle. Lightly sprinkle the salt-free seasoning and ground nutmeg over the filling as desired.

STEP 3

Beat 2 eggs with the ½ cup milk in a medium-sized bowl with whisk or fork until blended. Add 1 tablespoon of the egg mixture to each cup. Bake until cheese is melted and filling is golden brown (about 16-18 minutes). ENJOY!

Per serving: Calories 120, Protein 12 g, Carbohydrate 2.3 g, Fiber .4 g, Fat 7 g, Saturated Fat 3.5 g, Monounsaturated Fat 2.4 g, Polyunsaturated Fat .4 g, Cholesterol 80 mg, Sodium 370 mg