Crustless Broccoli and Cheddar Mini Quiches

These easy mini quiches are perfect for brunch or breakfast on-the-go! Simple to put together, and packed with protein! You can have two of these for fewer than 200 calories! Make them on the weekend and have breakfast ready all week long!

• Preparation Time: 20 mins
• Cooking Time: 23 mins
• Total Time: 43 mins
• Calories: 150 Calories

Ingredients

• 2 cups shredded Cheddar cheese
• ½ cup chopped red bell pepper
• 1 pinch salt and black pepper to taste
• 1 (12 ounce) can evaporated milk
• 2 tablespoons flour
• 3 medium (blank)s eggs, beaten
• 2 cups frozen chopped broccoli, thawed and drained
• 1 (14.5 ounce) can RED GOLD® Petite Diced Tomatoes, drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Grease twelve 2 1/2-inch muffin cups.

Step 2

Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.

Step 3

Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.