A Breakfast to Feel Great About

Tuesday, September 20, 2011

Red Pepper and Broccoli Quiche. 

If you are looking for a greasy spoon breakfast, this aint' it. Instead, this make-ahead breakfast is packed with protein and veggies.
I make a huge batch of these and freeze them. Take them out the night before to defrost. The next morning, pop them in the microwave or oven until warm. I suggest adding a little dash of hot sauce, and your good to go!

1.5- 2 cups chopped red pepper
1.5- 2 cups chopped frozen broccoli, defrosted
1/4 cup chopped onion 
32 ounces of egg beater egg whites
1/2 cup shredded reduced fat mozzarella cheese

Preheat oven to 350. Mix all ingredients in a mixing bowl. Add a dash of salt and pepper. 
Spray muffin tin with nonstick cooking spray. Fill the muffin tin with egg mixture. (You may need to use a spoon to evenly distribute veggies.) 
Bake until edges are brown and centers are cooked. Approximately 30 minutes. 
Cool before freezing. 

Tips: Use a knife to score the edges of muffin tin and then lift out the individual quiche. Also, after defrosting dab with a paper towel to soak up any extra moisture.

Top of the morning to ya! 


  1. I can't not have my bowl of cheerios in the morning; however, I think I could definitely make these for my lunches! They looks so savory and tasty. :)

  2. How many individual quiches does this make?

  3. Yes how many quiches does this make? Trying to use for a breakfast party needs to match number of guests


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