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!