Mixed Vegetable Crustless Quiche

Mixed Vegetable Crustless Quiche

adapted from Taste of Home

By filling a quiche with a bunch of vegetables you can get a filling breakfast for minimal points.

Can't find a Swiss & Gruyere cheese blend. Use your favorite shredded cheese, just check the points since it varies among types.

Makes 6 servings                                                        1 WW Blue point / serving

1/2 lb. fresh mushrooms, sliced

1/4 cup chopped bell pepper

4 scallions, chopped

1 Tbsp. diced pimentos, drained and rinsed

1 1/2 slices Canadian bacon, chopped

6 large eggs

3/4 cup fat free skim milk

1/2 tsp. dried thyme

1/2 tsp. seasoned salt

1/4 tsp. ground mustard

Pinch of dill weed

1/2 cup shredded Swiss & Gruyere cheese blend

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, sauté the mushrooms, pepper and scallions until tender.
3. Add the pimentos and Canadian bacon and cook another minute.
4. In a bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill until well combined.
5. Pour the egg mixture into a pie pan coated with cooking spray.
6. Add the vegetable mixture and half of the cheese to the pie pan.
7. Bake in the preheated oven for 35 minutes.
8. Sprinkle with the remaining cheese and bake another 5-10 minutes or until a cake tester comes out clean when put into the center.
9. Let stand for 10 minutes before serving.

Enjoy!

Canadian Bacon Breakfast Casserole

Canadian Bacon Breakfast Casserole

adapted from Taste of Home

This recipe was modified to decrease the fat and calories, decrease the number of servings and from a slow cooker to oven recipe.

Makes 3 servings                                    1 WW Blue point per serving

4 slices Canadian bacon, chopped

1/2 onion, chopped

1/4 bell pepper, chopped

1/2 cup frozen potato hash brown cubes, thawed

3/4 cup fat free cheddar cheese

5 large eggs

1/3 cup skim milk

Kosher salt and Freshly ground black pepper to taste

Pea shoots or minced fresh parsley for garnish, optional

1. Preheat oven to 375F.
2. Sauté the Canadian bacon, onion, bell pepper, and potatoes in a 10 inch skillet coated with cooking spray, until the vegetables are soft and the potatoes are lightly browned.
3. Whisk the eggs and milk together in a bowl. Stir in the cheese.
4. Turn off the heat under the skillet. Add the egg mixture and mix to combine.
5. Transfer to the preheated oven and cook for about 8 minutes, until the eggs are set.
6. Let sit for 5 minutes before transferring to a cutting board to slice and serve.
7. Serve garnished if desired with pea shoots or parsley.

Enjoy!

Denver Omelet Waffle

Denver Omelet Waffle

adapted from ww.com

Makes 2 servings                                        0 WW Blue points

3-4 eggs, beaten (depending on the size of your waffle iron)

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 cup fat free cheddar cheese

3 Tbsp + 1 1/2 tsp minced scallions, separated

2 Tbsp minced bell pepper

1 slice Canadian bacon, finely chopped

Cooking spray

2 grape tomatoes

1 1/2 tsp minced scallions

1/2 tsp minced fresh parsley

splash red wine vinegar

Kosher and freshly ground black pepper to taste

1. Preheat a waffle iron.
2. Beat the eggs, salt and pepper until well combined.
3. Sir in the cheese, 3 Tbsp scallions, bell pepper and Canadian bacon.
4. Spray the waffle iron with cooking spray. Pour the egg mixture into the waffle maker.
5. Cook until browned and cooked through, about 2 minutes.
6. Meanwhile, combine the tomato, 1 1/2 tsp scallions, parsley, vinegar and salt and pepper in a small bowl.
7. Serve the waffle warm topped with the tomato mixture and your favorite egg condiments.

Enjoy!