Mini Breakfast Quiche
by Heather Metell, Banner Gateway Head Chef
3 ounces diced green chilies
1 and 1/2 ounces diced red pepper
6 1/4 ounces liquid egg substitute
1/4 cup + 2 Tablespoons skim milk
1/4 teaspoon ground cumin
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 +2 Tablespoon reduced fat cheddar cheese
Preheat oven to 400F. In a large mixing bowl combine chilies, red peppers, rice, eggs, milk, cumin, salt, pepper and 1/2 cup of cheddar cheese.
Spoon mixture evenly into lined muffin cups. Sprinkle the remaining cheese over top.
Bake for 12-15 minutes or until set.