Crustless Egg and Veggie Quiche

This is an easy and quick breakfast meal to make ahead of time. It is great for an on-the-go meal or it is a great dish for sharing as well during a brunch get together. I like to take this to work and eat with a protein muffin for a mid-morning meal. You can basically use any veggies, cheese, and/or meat you would like, however I make this specific one most often!

Ingredients:

  • 10 egg whites
  • 2 whole eggs

Vegetables such as:

  • Frozen chopped spinach (can use fresh leaves but will have to use a lot more!)
  • Mushrooms
  • Onions
  • Bell Peppers
  • Broccoli
  • 2 Tbsp milk of choice (I use unsweetened almond milk)
  • 1/4 cup low fat cottage cheese (a secret ingredient to make it fluffy and extra tasty; can omit if need be)

Spices such as:

  • Minced garlic
  • Garlic Powder
  • Onion Powder
  • Black Pepper
  • Mrs. Dash Garlic+Herb and/or Mrs. Dash Table Blend Seasoning

Optional Add-Ins:

  • Salsa
  • Turkey Bacon
  • Cheese such as feta, cheddar jack, etc.

Crack all the eggs into a large mix bowl. Add the milk of choice and cottage cheese and mix well so the egg yolks are evenly distributed. Pour into a sprayed Pyrex or circular baking dish. Add in the veggies and spices and stir evenly.

Bake uncovered 375 F for 35-40 minutes, or until the top is nice and brown and the eggs are not runny.

Enjoy with a protein muffin, whole wheat toast or fruit for a balanced meal!

Makes 4 servings

1 serving: 80 calories   12g protein  2gcarbs  3g fat

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