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Chicken 'n' Broccoli Quiche Muffins
Cheese, chicken, and broccoli in a mini quiche? Your family will love it!
Serves: Serves: 6
Ingredients:
- 1 1/2 cups skim milk
- 3/8 cup water
- 3/4 cup egg substitute
- 3 large egg whites
- 1 1/2 cups all-purpose flour
- 3/4 cup grated nonfat Parmesan cheese
- 1/2 cup chopped cooked chicken breast cuts
- 1/2 cup frozen chopped broccoli, thawed and drained
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Directions:
- Preheat oven to 425F.
- Spray 6 large muffin cups with cooking spray.
- Combine all ingredients in medium bowl and mix well. Divide batter among muffin cups and bake 25 to 30 minutes, until set.
- Remove from oven and let stand 5 minutes before serving.
- To freeze: Cool muffins to room temperature. Wrap individually in freezer-safe wrap and place in plastic freezer bag.
- To serve: Thaw in refrigerator several hours and reheat in microwave 1 to 2 minutes or thaw in microwave 1 to 2 minutes on Low and reheat 1 to 1 1/2 minutes on High.
- Broccoli, a superstar among antioxidant-rich vegetables, provides 200 percent of the daily value for vitamin C and 90 percent of the daily value for vitamin A.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.
To order this book go to Amazon.
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