Brunch

Veggie Crustless Quiche Muffins is for Breakfast.

Veggie Crustless Quiche Muffins takes 20 minutes to prepare.

Veggie Crustless Quiche Muffins takes 30 minutes to cook.

Veggie Crustless Quiche Muffins makes 15 servings.

The ingredients for Veggie Crustless Quiche Muffins are:

2 eggs
3/4 cup egg substitute
1/2 cup 1% cottage cheese
2 T Parmesan cheese
2 T green chiles
2 T chopped Mezzetta Hot Cherry Peppers (this makes them pretty spicy...may want to reduce or omit)
1 cup chopped onion
1 cup chopped bell pepper (I mix red, yellow, orange & green)
1/2 cup shredded zuchinni
1 Tbsp Fresh Basil, chopped (if use flakes...cut to 1 t.)
1 tsp Fresh Oregano, chopped (if use ground, just a dasy)
Lemon Pepper, 2-3 dashes (not in nutrition info)
2-3 dashes salt of I can't believe it's butter spray

Here is how you make Veggie Crustless Quiche Muffins:

Preheat oven to 350.Put chopped onions and bell peppers in a microwave bowl. Add enough butter spray cover all. Microwave for 4-5 minutes. Let cool. Add all ingredients together. Spray muffin tins well with Pam. Fill tins to top. Bake at 350 degrees for 30 minutes.Can freeze and re-heat in Microwave. Makes 15 quiche muffins.Number of Servings: 15Recipe submitted by SparkPeople user ROBERTAB3.

The nutritional information for Veggie Crustless Quiche Muffins is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 37.6

• Total Fat: 1.0 g
• Cholesterol: 29.2 mg
• Sodium: 103.8 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 0.6 g
• Protein: 3.7 g

Veggie Crustless Quiche Muffins is Mexican cuisine.

The dietary needs meet for Veggie Crustless Quiche Muffins is Vegetarian