Egg Beaters Veggie Quiche Cups Recipes
VEGETABLE QUICHE CUPS TO GO
Easy quiches to take for a quick breakfast.
Provided by Caroline
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
- Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
- Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 69 calories, Carbohydrate 3.4 g, Cholesterol 3.3 mg, Fat 2.4 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 189.1 mg, Sugar 1 g
EGG BEATERS CRUSTLESS MINI VEGI-QUICHES
Easy, delicious and healthy Egg Beaters Crustless Mini Vegi-quiches recipe from SparkRecipes. See our top-rated recipes for Egg Beaters Crustless Mini Vegi-quiches.
Categories Vegetarian Meals Other Other Vegetarian Meals Low Carb Low Carb Vegetarian Meals Breakfast Vegetarian Meals Breakfast
Yield 4
Number Of Ingredients 7
Steps:
- .Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
- Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
- Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
GARDEN VEGETABLE QUICHE
Fresh garden vegetables - onion, zucchini, potato and bell pepper - enhance this savory custard
Provided by Food Network
Time 1h25m
Yield 6 servings (1 slice each)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
- Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
- Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
EGG BEATERS VEGGIE QUICHE CUPS
Make and share this Egg Beaters Veggie Quiche Cups recipe from Food.com.
Provided by David Hawkins
Categories Breakfast
Time 25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- measure each ingredient into cup cake cups.
- mince veggies finely.
- pour eggs over the top.
- mix grated cheese into the cups.
- top with Mozzarella cheese.
- bake for 15 minutes or so at 350.
Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 1, Cholesterol 5.2, Sodium 68.7, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2
EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY
Here's what you need: spinach, roma tomato, egg white, salt, pepper
Provided by Robin Broadfoot
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease a muffin tin.
- Then divide equally the spinach across 6 cups.
- Dice the tomato, then fill the cups with the tomato and egg whites.
- Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
VEGETABLE QUICHE CUPS
This is my version. I think they are good hot or cold and they are not fattening. I have used regular size muffin tins and also smaller bite size tins so adjust your recipe accordinly as well as cooking time. Also you may use type of cheese and amount for your taste buds.
Provided by MISSIB
Categories Savory Pies
Time 40m
Yield 18 muffins
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Spray muffin tins with cooking oil.
- Saute first 6 ingredients.
- Add shredded cheese to eggs until blended.
- Place sauted veggies and ham in bottom of each tin (approx. 1/2 tsp-depending on size of tins).
- Pour egg and cheese mixture over each tin almost to top.
- Bake 20 - 30 minutes again depends on size of tins.
- Serve hot or cold.
Nutrition Facts : Calories 56.2, Fat 3.5, SaturatedFat 1.4, Cholesterol 99.3, Sodium 110.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.8, Protein 4.7
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