Its summer time and you don’t feel like making breakfast…so why don’t you make these Vegetable Quiche Muffins. The nice thing about making these muffins is that you can have then for breakfast or for lunch along with a salad. Not bad, right?
Here’s what you need:
1 10-count tube (7.5 oz. pkg.) standard size buttermilk biscuits
½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheese
1 cup broccoli florets
½ cup red bell pepper, thin strips
2 scallions, sliced
1 8-oz. carton refrigerated or frozen egg product, thawed (about 1 cup)
¼ cup evaporated skim milk
¼ tsp. dried thyme, crushed
1/8 tsp. black pepper
Additional thin strips red bell pepper, optional
Buy a standard size buttermilk biscuit tube, then spray and press into a muffin tin, flattening out and sprinkle with cheese. Once the broccoli, peppers and scallions are done; drain…put in tin. So far it’s pretty darn easy, don’t you think!!
Next pour the egg mixture over the vegetables in the tin. Whatever you do DON’T OVERFILL OR THEY WILL OVERFLOW. They are ready to be baked…stand…garnish if you like. Now wasn’t that easy!!
However, this recipe was in the Stop & Shop Newsletter that is mailed to card holders, so I guess I should thank Stop & Shop for having this super easy and delicious breakfast/lunch for us to enjoy. For the full instructions, head over to Annette’s Sweet Treats. enjoy!
