Crustless Broccoli & Cheddar Mini Quiches
These easy mini quiches are perfect for brunch or breakfast on-the-go! Simple to put together, and packed with protein. You can have two of these for fewer than 200 calories! Make them on the weekend and have breakfast ready all week long.
1 (12 ounce) can evaporated milk3 large eggs, beaten2 tablespoons all-purpose flourSalt and black pepper to taste2 cups (8 ounces) shredded cheddar cheese2 cups frozen chopped broccoli, thawed and drained1/2 cup chopped red bell pepper1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz, drained
- Preheat oven to 350° F. Grease twelve 2 1/2-inch muffin cups.
- Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture to evenly distribute ingredients.
- Bake for 23 to 28 minutes or until knife inserted near center comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.
*NOTE: Number of quiches that you have depends on the size of your muffin cups. Bake time may need some adjusting.