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)
| 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 |
- Preheat over to 350F
- Mix liquids and flour in bowl
- Cook garlic paste and diced veggies in Pam
- Spray cupcake tray with pam
- Layer 10 cups with cooked veggies
- divide cheese over veggies (about a pinch per cup)
- Pour flour/egg/milk mix over veggie/cheese layer
- Cook for 30 minutes (or until browned tops)
- Enjoy!
Cheese, Dairy, Eggs, Breakfast, Brunch, Snacks, Bake, Vegetarian
| Nutrition Facts | ||||||
Serving Size 45.5g  Some items from this recipe could not be found or sized. This estimate is incomplete. |
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Amount Per Serving |
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Calories 33 Calories from Fat
9 |
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% Daily Value* |
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Total Fat
1.0g 2%
|
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Saturated Fat
0.2g 1%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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|
Sodium
57mg 2%
|
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Total Carbohydrates
1.4g 0%
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Dietary Fiber
0.1g 0%
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Sugars
0.4g |
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Protein
4.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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