Tuesday, September 21, 2010

Crustless Quiche Muffins { with turkey bacon, onion, red pepper, broccoli and cheddar cheese - south beach diet friendly }

6 muffins

3 large eggs
3/4 cup 2% milk
3 slices turkey bacon
1/4 cup sliced onion
1 diced red pepper
1/2 cup cooked broccoli pieces
1/2 cup shredded sharp cheddar
salt & pepper

Beat eggs with milk and set aside.

In some olive oil or butter, fry the bacon, onion and pepper until golden. Set aside and allow to cool.

Mix all ingredients into the egg mixture and divide between 6 muffin cups that have been sprayed with cooking spray or rubbed with oil. I would skip the paper muffin cups on this one as the egg will probably stick to it. Bake at 350F for about 20 minutes or until toothpick comes out clean. Serve hot.

Leftovers are also good reheated the next morning.

Tips: Try using ham, swiss and frozen thawed (and squeezed) spinach. Try adding mushrooms! You can pretty much add anything you want! Make it richer tasting by using a can of evaporated milk instead of 2%. If you're on South Beach you can use lower fat evaporated or regular milk, and low fat cheeses.

- crustless quiche muffins -

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