Southwestern Avocado-Bell Pepper Quiche Cups recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
Ingredients
- 4 large eggs ½ cup Greek yogurt 2 egg whites 4 tablespoons taco seasoning, reduced sodium 1 cup shredded Cheddar cheese 1 large avocado - pitted, peeled, and diced 1 cup shredded Cheddar cheese ½ onion, chopped 1 (4 ounce) can diced green chiles, drained 1 medium red bell pepper - halved, seeds and ribs removed 1 medium green bell pepper - halved, seeds and ribs removed 1 medium yellow bell pepper - halved, seeds and ribs removed 1 medium orange bell pepper - halved, seeds and ribs removed
Nutrition Info
- 262.1 caloriescarbohydrate: 9.6 gcholesterol: 125.5 mgfat: 21.5 gfiber: 3.6 gprotein: 13.4 gsaturatedFat: 8.1 gservingSize: -sodium: 648.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Southwestern Avocado-Bell Pepper Quiche Cups
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Whisk eggs, yogurt, egg whites, and taco seasoning in a large bowl until smooth.
Gently stir avocado, Cheddar cheese, onion, and green chiles into the bowl with the egg mixture. Do not over-stir, keep avocado in diced form.
Place red, green, yellow, and orange bell pepper halves on the baking sheet. Spoon egg mixture into the bell pepper halves, filling them to just below the edges.
Bake in the preheated oven until egg mixture is just set, 35 to 40 minutes. Remove from oven and let cool slightly, 5 to 10 minutes.