Bacon-Broccoli Quiche Cups |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Chock-full of veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic at Irene Steinmeyerâs home in Denver, Colorado. TIP: For a tasty variation, try substituting asparagus for broccoli and Swiss for cheddar cheese.Irene Steinmeyer, Denver, Colorado Ingredients:
4 bacon strips, diced |
1/4 cup fresh broccoli florets |
1/4 cup chopped onion |
1 garlic clove, minced |
3/4 cup egg substitute |
1 tablespoon dried parsley flakes |
1/8 teaspoon seasoned salt, optional |
dash pepper |
1/4 cup shredded reduced-fat cheddar cheese |
2 tablespoons chopped tomato |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, cook broccoli and onion over medium heat for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
2. In a small bowl, beat the eggs, parsley, seasoned salt if desired and pepper. Stir in bacon and broccoli mixture; add cheese and tomato.
3. Pour into two 10-oz. ramekins or custard cups coated with cooking spray. Bake at 400° for 22-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
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