This Mini Breakfast Quiche recipe makes the perfect grab-and-go snack for a quick energy boost or light breakfast.
Each bite delivers fluffy texture with a sharp, cheesy finish; you’ll gladly gobble up this savoury snack! These mini quiches provide a powerful amount of protein, helping you feel full and dodge bothersome cravings later on. Along with the host of vitamins and health benefits from the eggs, these crust-less cups boast a low-carb profile and calorie content you can feel good about. They’re a breeze to whip up, and make a delicious, vegetarian-friendly option at your next brunch!
6 Large Eggs
6 Egg Whites (whites from 6 additional eggs)
1/2 Red or Orange Bell Pepper (stemmed, seeded, cut into thin strips (cut the strips in half))
1/2 cup Freshly Grated Parmesan Cheese
1/2 tbsp Olive Oil
1/2 cup Grated Mozzarella
1/8 tsp Kosher or Sea Salt
1/4 tsp Black Pepper
Preheat oven to 375 degrees.
Lightly oil a 12-cup muffin tin. In a bowl, whisk together the eggs and egg whites until light. Stir in the cheeses, salt, and pepper.
Fill each muffin tin 3/4 of the way. Top each with about 3 strips bell pepper. Bake for 20 minutes or until set. Enjoy!