Tomato-Parmesan Mini Quiches

These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week.

Ingredients

• Nonstick cooking spray

• 12 4-inch round thin slices lower sodium cooked ham (see Tip)

• 1 ¼ cups seeded and chopped roma tomatoes

• ½ cup thinly sliced green onions

• 1 tablespoon snipped fresh basil or 1 tsp. dried basil, crushed

• ¼ teaspoon black pepper

• ⅔ cup finely shredded Parmesan cheese

• 6 large eggs, lightly beaten

Directions

1. Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.

   
   

2. Line prepared muffin cups with ham. Divide tomatoes, green onions, basil and pepper among cups. Top with cheese. Pour eggs over tomato mixture.

   
   

3. Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.

Nutrition Facts (per serving)

Calories 159

Fat 8g

Carbs 5g

Protein 15g