Who’s says breakfast can only be in the morning? Pack these broccoli cheese quiches in your child’s lunchbox for a fun way to eat mid-day! Leftovers can also be wrapped up and stored in the freezer for up to 2 months.
Broccoli & Cheese Crustless Quiches
Fat: 12g Saturated fat: 7g Carbohydrates: 14g Sugar: 5g Sodium: 224mg Fiber: 2g Protein: 14g Cholesterol: 129mg
30 mins 3 large eggs 1 (12 oz.) can fat-free evaporated milk 6 oz. broccoli florets, steamed 1 cup sharp finely grated Cheddar cheese ½ tsp. lemon pepper seasoning 4 mini sweet peppers, sliced into 6 rings each Preheat oven to 350F. Lightly grease nonstick 12-cup muffin pan. Lightly beat eggs in medium bowl. Add evaporated milk, broccoli, cheddar cheese and lemon pepper seasoning. Stir well. Divide evenly between muffin cups. Top with 2 pepper rings. Bake 20-25 minutes, or until knife inserted in center comes out clean. Cool in pan 15 minutes. Run knife around sides to loosen and remove from pan. Serve immediately or refrigerate up to 3 days. These can also be individually wrapped and frozen up to 2 months.