Recipe
Breakfast
On-The-Go Quiches
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. chopped green pepper | ||
| ¼ c. chopped Vidalia onion | ||
| 1 tsp. Hy-Vee Select garlic-flavored olive oil | ||
| 3 Hy-Vee large eggs | ||
| ¾ c. Hy-Vee baking mix | ||
| ¼ c. fat-free half-and-half | ||
| ½ tsp. Hy-Vee dill weed | ||
| ½ tsp. Hy-Vee salt | ||
| 2 c. Hy-Vee shredded sharp cheddar cheese |
Directions
- Preheat oven to 350 degrees. In a medium skillet, cook green pepper and onion in oil until softened, about 5 minutes.
- Meanwhile, stir together remaining ingredients. Stir in pepper and onion.
- Divide the egg mixture evenly among a greased 12-cup muffin tin, filling each cup about 2/3 full.
- Bake for 10 to 15 minutes or until tops are lightly browned. Allow quiches to cool in the pan before carefully removing with a small knife or spatula.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 70mg
- Sodium: 320mg
- Total Carbohydrates: 7g
- Protein: 7g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 4%
0%
Iron 2%
0%
Calcium 20%