Breakfast Quiche

Today I made a revised version of the Weight Watcher's recipe for breakfast quiche.

They are 3 points plus for 2!

1 serving is 2 quiche, recipe makes 6 servings

I used:
1/2 green pepper
1/2 red bell pepper
1/2 can of mushrooms, chopped
1 medium green onion, thinly sliced
12 grape tomatoes, halved
6 eggs, beaten (11 ppv)
1 TB dried parsley
1/2 tsp crushed red pepper flakes
Salt and Pepper to taste
1/2 cup 2% milk reduced fat sharp cheddar cheese to top (5 ppv)

Instructions:
Preheat oven to 350 degrees F and spray a 12 cup muffin pan with non-stick cooking spray.

Cut bell peppers, mushrooms and green onion into small pieces.  Halve all the grape tomatoes.  In a large measuring cup beat 6 eggs.  Add parsley, red pepper flake and salt and pepper and combine well.

Pour equal amounts into each muffin cup of the egg mixture.  Add vegetables to egg mixtures in the muffin pan.  Top each muffin cup with an equal amount of reduced fat shredded cheddar cheese.

Bake for 7-10 minutes until eggs are set.

I topped mine with 1/4 cup of fat free salsa and 1 TB of plain nonfat Greek yogurt.

These make a great easy breakfast that you can eat all week.  Switch it up and add spinach, garlic, broccoli or whatever other vegetables you have on hand.  You could even add turkey sausage or crisp bacon, but you would have to reconfigure points.

I had my quiche with 1 slice of Aunt Millie's Light Potato Bread (1 ppv) topped with 5 sprays of I can't believe it's not butter with olive oil (0) and half of a large grapefruit.

4 point breakfast