Name: Crustless Broccoli & Cheddar Mini Quiches
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 12
Ingredients: 1 (12 ounce) can evaporated milk; 3 large eggs, beaten; 2 tablespoons all-purpose flour; Salt and black pepper to taste; 2 cups (8 ounces) shredded cheddar cheese; 2 cups frozen chopped broccoli, thawed and drained; 1/2 cup chopped red bell pepper; 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained

These easy mini quiches are perfect for brunch or breakfast on-the-go! Simple to put together, and packed with protein. You can have two of these for fewer than 200 calories! Make them on the weekend and have breakfast ready all week long.

Ingredients

1 (12 ounce) can evaporated milk
3 large eggs, beaten
2 tablespoons all-purpose flour
Salt and black pepper to taste
2 cups (8 ounces) shredded cheddar cheese
2 cups frozen chopped broccoli, thawed and drained
1/2 cup chopped red bell pepper
1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained

Instructions

Step one

Preheat oven to 350° F. Grease twelve 2 1/2-inch muffin cups.

Step two

Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture to evenly distribute ingredients.

Step three

Bake for 23 to 28 minutes or until knife inserted near center comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.