Crustless Quiche Cups

Today was my day off, yay! I started my morning off by relaxing on the couch watching this week’s episode of “The Following” with my big cup of coffee. And then I made some Crustless Quiche Cups for breakfast! Perfectly pre-portioned, low carb and high protein. I made mine in a 6-cup jumbo muffin pan, so if you use a 12-cup muffin pan, be sure to adjust the cooking time.

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What you need:
1-2 teaspoons olive oil
2 garlic cloves, chopped
1/4 cup chopped onion
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
6 eggs
1.5 cups liquid egg whites (~8 egg whites)
1/4 cup milk
Thin slices of cheddar cheese (~2 ounces total)
Cooking spray

Preheat oven to 350 degrees. Grease your muffin pan using cooking spray and set aside. Heat oil in a medium sized frying pan on low.
Add garlic, veggies, salt and pepper and saute for 8-10 minutes, stirring every few minutes.

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While veggies are cooking, whisk together eggs, egg whites and milk.

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Divide egg mixture evenly between your muffin cups, and spoon veggies into each cup.

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Top with thin slices of cheese

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Pop them in the oven for 25 minutes or until the centers are set!

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YUMMY!

Calories: 153
Fat: 9 grams
Carbs: 3 grams
Protein: 16 grams

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