Breakfast

NachoNite Leftover Quiche Muffins is for Breakfast.

NachoNite Leftover Quiche Muffins takes 10 minutes to prepare.

NachoNite Leftover Quiche Muffins takes 20 minutes to cook.

NachoNite Leftover Quiche Muffins makes 12 servings.

The ingredients for NachoNite Leftover Quiche Muffins are:

2 large Egg, fresh, whole, raw
1.0 cup Egg White--All Whites 100% liquid egg whites
1 serving Cheese - Kroger Finely Shredded Habanero Cheese (1/4 cup per serving) (by JHOGUE23)
3.0 tbsp Parmesan Cheese, grated
25 gram Bacon - Hellers- cooked bacon strips per100g (by JEANS4METOO)
1 cup Milk, nonfat (skim milk)
115 gram(s) bell pepper, red, sweet, raw
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
0.25 serving Jalapeno Pepper, raw (1/2 cup) (by KRILLFURY)
1 cup Tomatoe (chopped) (by JJJENNIFER)
1 tbsp Oregano, ground
0.25 tsp Black Pepper (Ground) (by TIARENEE)
0.25 tsp Nutmeg, ground

Here is how you make NachoNite Leftover Quiche Muffins:

Preheat oven 350 and oil muffin tins1. Mix eggs, milk, cheeses and seasoning in a bowl, whisk til mixed. I never use salt and I figured with the bacon and cheeses that is more than enough sodium. 2. In a fry pan, the veggies were heated through to cook out any extra moisture from sitting in fridge for a couple of days. Once cooked the veggies were placed into muffin tins. 3. Crumble the bacon and distribute evenly into the tins. Pour the egg mixture over the veggies and bacon4. Bake at 350 for 20 mins or until skewer put into centre comes out clean. Freezer friendly. Serving Size: Makes 12 muffins Number of Servings: 12Recipe submitted by SparkPeople user ROBINGEORDIE.

The nutritional information for NachoNite Leftover Quiche Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 55.6

• Total Fat: 2.1 g
• Cholesterol: 34.5 mg
• Sodium: 122.3 mg
• Total Carbs: 3.1 g
• Dietary Fiber: 0.6 g
• Protein: 5.6 g