Easy Breakfast Quiche Cups

breakfast quiche cupsIt is the “Blue” table’s turn to bring breakfast foods for the MOPS meeting tomorrow.  We had  enough breads and such so I was asked to bring an egg dish.  I decided to make quiche cups!

This recipe is based on one in the original South Beach Diet book, but I’ve changed it a bit and increased the quantities for a total of three dozen mini quiches.

  • 2 bags (16 oz. each) frozen chopped spinach
  • 1 large red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 lb. diced ham
  • 2 1/2 cups Mexican Blend shredded cheese
  • 1 carton (32 oz.) egg substitute
  • foil cupcake liners (do not use liners if you plan to freeze)

Preheat oven to 350°. Fill muffin tins with foil cupcake liners and spray them with non-stick spray. Mix all ingredients and divide evenly amount 36 muffin tins.  Bake for 20-25 minutes or until eggs are set.  A butter knife inserted into the center should come out clean.

These can be frozen in gallon size zipper freezer bags and stored for a month in the freezer. To reheat place one quiche (without foil liner!) in microwave and heat for about 1 minute on high. I have a very powerful microwave, and microwaves vary, so check that it is heated through and adjust cooking time if needed.

Variations:

Use low-fat shredded cheese to make it a South Beach “legal” breakfast for Phase 1 or Phase 2.  Non-South Beachers can substitute crumbled bacon or sausage for the ham, if desired.

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One thought on “Easy Breakfast Quiche Cups

  1. Those look yummy, I’ll have to look up that recipe. I made a wonderful broccoli and cheese souffle this week; something I hadn’t made in years!!

    Like

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