#773: Crustless Breakfast Quiche

The original recipe for this was supposed to be made in muffin tins.  But I absolutely despise cleaning out muffin tins.  They are such a pain to get clean.  Then I read the reviews of this recipe that said these were hard to get out of the tins.  Done.  I didn't need to debate anymore...I was NOT making these as muffins.  So I pulled out my 9x13 pan and poured the mixture into that instead.  Phew, that was so much easier.

Matthew and I both loved this.  The baking mix gives it just a little less egg-y flavor.  This will be a great breakfast when I go back to school on Monday.

3 eggs (I used egg substitute)
1 1/2 cups skim milk
1/2 cup baking mix
12 ounces sausage (I used 1 chicken and apple sausage link (diced) and 2.5 oz of diced Canadian bacon)
1/2 cup cheddar cheese, shredded
1/2 diced red pepper
1/4 head broccoli crowns chopped

Preheat oven to 350.  Brown sausage, breaking with a spoon. Drain well. (Since my sausage was fully cooked, I just chopped it up and threw it in the bowl). 

Mix egg, milk and baking mix. Season with salt and pepper.  (At this point I just threw everything into a big bowl (including the additional veggies) and mixed.  Then I poured into a 9x13 pan). 

Divide egg mixture between 12 greased muffin tins.  Divide sausage between muffin tins and cover with cheese.  Bake 15-20 minutes or until tooth pick inserted comes out clean.

I cut my 9x13 pan into 24 pieces.  So my version (with egg substitute, chicken sausage, Canadian bacon and added veggies) is just over 1 pt per piece (25 ww+ pts for the entire pan)