Eggs - Bacon-Broccoli Quiche Cups

By BlueSchmoo

Tasteofhome.com

Nutrition Facts: 1 serving (prepared with egg substitute and reduced-fat cheese; calculated without seasoned salt) equals 173 calories, 9 g fat (4 g saturated fat), 21 mg cholesterol, 486 mg sodium, 5 g carbohydrate, 1 g fiber, 17 g protein

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Ingredients

• 2 (1)
• 4 bacon strips, diced (2 Strips)
• 1/4 cup fresh broccoli florets (2 Tbsp)
• 1/4 cup chopped onion (2 Tbsp)
• 1 garlic clove, minced (1/2 Clove)
• 3/4 Cup Egg Substitute (6 Tbsp = 1/4 cup + 2 Tbsp)
• 1 tablespoon dried parsley flakes (1 1/2 tsp)
• 1/8 teaspoon seasoned salt, optional (pinch)
• Dash pepper
• 1/4 cup shredded Reduced Fat cheddar cheese (2 Tbsp)
• 2 tablespoons chopped tomato (1 Tbsp)

Preparation

Step 1

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, cook broccoli and onion over medium heat for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.

2. In a small bowl, beat the eggs, parsley, seasoned salt if desired and pepper. Stir in bacon and broccoli mixture; add cheese and tomato.
Pour into two 10-oz. ramekins or custard cups coated with cooking spray. Bake at 400° for 22-25 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.