Crustless Quiches

Name: Crustless Quiches
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Bell peppers and onions; 2 cup Frozen broccoli; 5 oz Fresh spinach; 1 clove Garlic, chopped; 1 dash Celery salt; 1 dash White pepper; 1 dash Oregano; 2 tsp Extra virgin olive oil; 3 Morningstar veggie sausage patties; 1 cup Grape tomatoes, halved; 2 tbsp Freshly grated Parmesan cheese; 1 packages Medifast garden veggie crackers; 1 cup Shredded low fat Mexican cheese; 15 oz Southwestern egg beaters

Natalie Gosejohan @cook_3677548

St. Louis

Crustless Quiches

Natalie Gosejohan @cook_3677548

St. Louis

Crustless Quiches

Saved

Ingredients

30 mins

4 servings

1 cupBell peppers and onions
2 cupFrozen broccoli
5 ozFresh spinach
1 cloveGarlic, chopped
1 dashCelery salt
1 dashWhite pepper
1 dashOregano
2 tspExtra virgin olive oil
3Morningstar veggie sausage patties
1 cupGrape tomatoes, halved
2 tbspFreshly grated Parmesan cheese
1 packagesMedifast garden veggie crackers
1 cupShredded low fat Mexican cheese
15 ozSouthwestern egg beaters

Saved

Steps

30 mins

1

Saute peppers, onions, and garlic in olive oil for 2 minutes. Add broccoli and spinach and heat until spinach wilts and broccoli is warm. Meanwhile, microwave sausage patties, cut into small pieces and add to veggie mixture. Add celery salt, oregano, and white pepper. Heat through.
2

Spray a muffin tin with cooking spray. Put equal amount veggie mixture in each cup.
3

Crumble crackers and mix with Parmesan cheese. Sprinkle evenly over veggies.
4

Sprinkle Mexican cheese evenly on top of cracker mixture.
5

Top with cherry tomatoes.
6

Pour egg beaters evenly into each cup.
7

Bake at 350 for 18 - 25 minutes or until bubbly and golden on top.