A tasty breakfast that’s good on the go
- 6 egg whites or ¾ cup liquid egg whites
- ½ cup reduced fat cheddar cheese, shredded
- ½ cup onion, finely chopped
- ½ cup tomato, seeded and finely chopped
- ¼ teaspoon ground pepper
- olive oil spray
Preheat oven to 350° F.
Drain tomatoes on paper towels to remove as much water as possible. Mix egg whites, cheese, onion, tomato, and pepper.
Line a 6-cup muffin baking pan with foil cups, and spray lightly with olive oil. Spoon egg mixture evenly into the foil cups.
Bake at 350 degrees for 20 minutes or until a toothpick or knife placed in the center of the quiche comes out clean.
Note: Try this versatile recipe with mushrooms, bell peppers, mild green chilies, spinach, broccoli, or other vegetables in place of the tomatoes and onions. Mini Breakfast Quiches may be made ahead and reheated.
Per serving: calories 141, protein 22 g, carbohydrates 8 g, fiber 1 g, fat 2 g), sodium 397 mg