Egg beater and veggie quiche cupcakes for snack or breakfast. (Note: the fat-free milk and cheddar isn't analyzed but adds good calcium and little fat and makes each 10-serving cupcake about 63 calories total)

Recipe Ingredients for Lowfat Quiche Cupcakes

3/4	cup Milk Fat-Free
75	g raw zucchini
50	g chopped mushroom
1	tbsp flour
1 1/4	cup egg beaters
1	tbsp garlic paste
3/4	cup Reduced Fat Cheddar Shredded Cheese

Recipe Directions for Lowfat Quiche Cupcakes

1. Preheat over to 350F
   
   
2. Mix liquids and flour in bowl
   
   
3. Cook garlic paste and diced veggies in Pam
   
   
4. Spray cupcake tray with pam
   
   
5. Layer 10 cups with cooked veggies
   
   
6. divide cheese over veggies (about a pinch per cup)
   
   
7. Pour flour/egg/milk mix over veggie/cheese layer
   
   
8. Cook for 30 minutes (or until browned tops)
   
   
9. Enjoy!
   
   

Categories

Cheese, Dairy, Eggs, Breakfast, Brunch, Snacks, Bake, Vegetarian

Health Information

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in iron Very high in pantothenic acid High in phosphorus High in potassium High in riboflavin Very high in selenium