These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week.
Prep Time: 25 mins Additional Time: 25 mins Total Time: 50 mins Servings: 6
Ingredients
Nonstick cooking spray
12 4-inch round thin slices lower sodium cooked ham (see Tip) 1 ¼ cups seeded and chopped roma tomatoes
½ cup thinly sliced green onions
1 tablespoon snipped fresh basil or 1 tsp. dried basil, crushed
¼ teaspoon black pepper
⅔ cup finely shredded Parmesan cheese 6 eggs, lightly beaten
Directions
Step 1
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch mufin cups with cooking spray.
Step 2
Line prepared mufin cups with ham. Divide tomatoes, green onions, basil and pepper among cups. Top with cheese. Pour eggs over tomato mixture.
Step 3
Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.
Tips
Tip: Look for a lower-sodium ham that has 450 mg sodium or less per 2 ounce serving.
Nutrition Facts
Serving Size 2 mini quiches
| 159 calories total fat 8g saturated fat 4g cholesterol 207mg sodium 450mg | total carbohydrate 5g dietary fiber 1g total sugars 3g protein 15g |
