 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is a recipe I found on here and have been tweaking it for a few months now to fit my tastes. All my girl friends love them because they are flavorfull and pretty good for you! You can add turkey sausage as well for a meaty version and mix up the veggies for different flavors. Weight Watchers 2 pts. plus each. (I believe it is 3 pts w/ the turkey sausage) (I would like to thank Erindipity for their original post: Crustless Breakfast Quiche Muffins) Ingredients:
1 cup frozen chopped spinach |
1/2 cup frozen corn |
1/2 cup frozen onion and three pepper blend |
2 eggs |
1 tablespoon ground flax seeds |
3 tablespoons water |
1 1/4 cups 1% low-fat milk |
3/4 cup low-fat baking mix |
1/2 teaspoon cayenne pepper |
1/4 teaspoon garlic, minced |
1 cup cheddar cheese, made with 2% milk |
cooking spray |
Directions:
1. Preheat oven to 350, spray muffin pan with cooking spray.
2. Sauté spinach, corn & pepper/onion mix with cooking spray, set aside.
3. Mix egg, flax seed, water, milk, baking mix, cayenne, garlic, salt and pepper.
4. Divide egg mixture between 12 greased muffin tins.
5. Divide vegetable mix between muffin tins (will be just shy of 1/4 cp each) and cover with cheese.
6. Bake 23-25 minutes or until tooth pick inserted comes out clean.
7. Remove from oven and let set for 5 minutes. They should come out easy, can separate from pan with a spoon.
8. Leftovers can be frozen and microwaved to reheat.
|
|