Vegetarian

Muffin Cup Quiche is for Breakfast.

Muffin Cup Quiche takes 15 minutes to prepare.

Muffin Cup Quiche takes 45 minutes to cook.

Muffin Cup Quiche makes 24 servings.

The ingredients for Muffin Cup Quiche are:

5.0 large Egg, fresh, whole, raw
2.0 cup All Whites 100% Liquid Egg Whites - 16 oz container
0.5 cup (not packed) Cottage Cheese, 2% Milkfat
0.33 cup Crystal Farms Reduced Fat Shredded Sharp Cheddar
0.5 serving Crystal Farms Reduced Fat Shredded Mozzarella
0.5 serving Crystal Farms Reduced Fat 4 Cheese Mexican
0.25 cup Kraft Shredded Parmesan Cheese Natural Cheese
1.0 tsp McCormick Coarse Ground Black Pepper
0.25 tsp Huy Fong Sriracha Sauce
0.25 tsp Louisiana Hot Sauce
1.0 cup, pieces or slices Mushrooms, fresh
2.0 cup, chopped or diced Broccoli, fresh
2.0 cup Spinach, fresh
0.5 cup, chopped or sliced Red Ripe Tomatoes

Here is how you make Muffin Cup Quiche:

In large bowl, whisk eggs, egg substitute, cheeses, pepper h hit sauces. Stir in the vegetables. Spoon into well greased muffin tins. Bake 45 mins uncovered @ 350? or until knife inserted in the center of muffin comes out clean. Let stand 10 before removing from pan. Completely cool before storing in baggies in refrigerator.Serving Size: 24 each - 2-1/2" muffin sizeNumber of Servings: 24.0Recipe submitted by SparkPeople user BERIEDER.

The nutritional information for Muffin Cup Quiche is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 54.8

• Total Fat: 2.6 g
• Cholesterol: 43.5 mg
• Sodium: 132.3 mg
• Total Carbs: 1.8 g
• Dietary Fiber: 0.4 g
• Protein: 6.2 g