Mini Quiche Cup Recipe

This is a recipe I have been enjoying while on Phase 3

Mini Quiche Cups

3 egg whites

2 whole eggs

2/3 cup Monterrey Jack Shredded Cheese

1 cup slightly cooked broccoli (chopped)

6 slices Cooked Canadian Bacon (chopped)

¼ cup chopped onions

¼ cup ½ and ½

Old Bay Seasoning (I just eyeball it probably about 1 t.)

Sea Salt (I do 3-4 from turns from my grinder)

Ground Black Peppercorns (I do 3-4 from turns from my grinder)

Spray mini muffin pan with nonstick spray. Preheat oven to 350 degrees.

Separate 3 egg whites and combine in large bowl with 2 whole eggs, Old Bay Seasoning, salt and pepper.

Stir and add cheese, broccoli, onions and meat. When evenly mixed I slowly stir in ½ and ½ using less if consistency is too runny. Pour evenly into prepared pan and bake for 20 minutes or until just starting to brown around edges. Loosen with knife and remove from pan. Makes 24 mini muffins/12 regular muffins.

Nutritional Info for serving size of 4 mini muffins/2 regular:

102 calories, 6 g fat, 1.5 g carb, 9 g protein

I have also made these with other ingredients: Spinach, Asparagus, turkey bacon, baked chicken, Ground Turkey Taco meat, Mozzarella, cheddar cheese. Mix and match and adjust seasonings to your taste.