Egg Beaters Veggie Quiche Cups Recipes

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VEGETABLE QUICH CUPS TO GO (SOUTH BEACH)



Vegetable Quich Cups to Go (South Beach) image

Make and share this Vegetable Quich Cups to Go (South Beach) recipe from Food.com.

Provided by Naugahyde

Categories     Breakfast

Time 30m

Yield 12 Quiche cups, 6 serving(s)

Number Of Ingredients 6

10 ounces spinach, frozen, chopped
3/4 cup liquid egg substitute
3/4 cup shredded cheese, reduced fat
1/4 cup onion, diced
1/4 cup green bell pepper, diced
3 drops hot pepper sauce

Steps:

  • Microwave spinach on high for 2.5 minutes.
  • Put 12 baking cups in a muffin pan.
  • Spray cups with non-stick cooking spray.
  • Combine all ingredients and mix well.
  • Spread into muffin cups evenly.
  • Bake for 20 minutes at 350 degrees.

Nutrition Facts : Calories 76, Fat 3.7, SaturatedFat 2.2, Cholesterol 9, Sodium 239.2, Carbohydrate 4.4, Fiber 1.3, Sugar 1.2, Protein 7.3

CRUSTLESS VEGGIE MINI QUICHES RECIPE - (4.7/5)



Crustless Veggie Mini Quiches Recipe - (4.7/5) image

Provided by asally04

Number Of Ingredients 7

PAM® Original No-Stick Cooking Spray
6 saltine crackers, finely crushed
2 tablespoons grated Parmesan cheese
2 cups frozen broccoli florets
1/2 cup frozen whole kernel corn
3/4 cup shredded reduced fat Cheddar cheese
1 (16-ounce) carton Egg Beaters® Original

Steps:

  • Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups. Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. COOK'S TIPS: Use your favorite vegetables in these mini quiches. Firm vegetables such as carrots, broccoli or asparagus will need to be cooked in the microwave a few minutes and then chopped finely so they will be tender at the end of the baking time.

VEGETABLE QUICHE CUPS -SBD-



Vegetable Quiche Cups -SBD- image

These are a breakfast option in the South Beach Diet (phase 1). They can be eaten hot or cold and can also be frozen. These make a handy and healthy snack to take to work too.

Provided by dale7793

Categories     Savory Pies

Time 40m

Yield 12 quiche cups

Number Of Ingredients 7

3/4 cup egg white substitute or 3/4 cup egg substitute
1 (10 ounce) package frozen chopped spinach
3/4 cup shredded reduced-fat cheese
1/4 cup diced red peppers or 1/4 cup green pepper (or mixture of both)
1/4 cup diced onion
Tabasco sauce or other hot pepper sauce, if desired,to taste
salt

Steps:

  • Heat oven to 350F.
  • Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray.
  • Thaw and drain spinach, wring it out well by hand.
  • Mix the spinach, egg whites or substitute, cheese, peppers, onions, hot pepper sauce and salt in a bowl.
  • Fill the foil cups with the mixture.
  • Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
  • Remove from cups to serve.

Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 17.8, Carbohydrate 1.5, Fiber 0.8, Sugar 0.4, Protein 0.9

VEGETABLE QUICHE CUPS TO GO



Vegetable Quiche Cups To Go image

Easy quiches to take for a quick breakfast.

Provided by Caroline

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 35m

Yield 6

Number Of Ingredients 7

cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
¾ cup liquid egg substitute
¾ cup shredded reduced-fat Cheddar cheese
¼ cup diced onion
¼ cup chopped green bell pepper
3 drops hot pepper sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
  • Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
  • Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 69 calories, Carbohydrate 3.4 g, Cholesterol 3.3 mg, Fat 2.4 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 189.1 mg, Sugar 1 g

EGG BEATERS QUICHE



Egg Beaters Quiche image

I got bored one day and wanted quiche, the yummy texture from the crust, so i wanted it to be low cal so i made it with egg beaters!!! Very yummy!

Provided by NicoleRenee

Categories     Breakfast

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 1/2 cups southwestern style Egg Beaters egg substitute
1/4 cup mushroom, sliced
1/4 cup tomatoes, sliced
4 shrimp, cut up
1 frozen pie shell
1/2 cup shredded cheddar cheese

Steps:

  • put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes.

EGG BEATERS VEGGIE QUICHE CUPS



Egg Beaters Veggie Quiche Cups image

Make and share this Egg Beaters Veggie Quiche Cups recipe from Food.com.

Provided by David Hawkins

Categories     Breakfast

Time 25m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 8

1 cup broccoli
1 cup spinach
4 tablespoons bacon bits
3/4 cup onion
3/4 cup mushroom
1/2 cup parmesan cheese
6 cups egg white substitute
24 teaspoons cheddar cheese

Steps:

  • measure each ingredient into cup cake cups.
  • mince veggies finely.
  • pour eggs over the top.
  • mix grated cheese into the cups.
  • top with Mozzarella cheese.
  • bake for 15 minutes or so at 350.

Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 1, Cholesterol 5.2, Sodium 68.7, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2

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