4.7 from 36 votes
Quiche Cups with Tomato and Prosciutto
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
130 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 10 egg
- ½ cup almond milk or regular milk
- ½ cup prosciutto diced, precut
- 1 pint grape tomatoes Divine Flavor brand, fresh
- 1 cup kale tightly packed, chopped
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 325º.
- Heat a skillet over medium-high heat and add prosciutto. Saute for a few minutes stirring often.
- Add the kale and tomatoes and cook for another 3-4 minutes or until kale starts to wilt. Remove from heat.
- Spray the bottom of one muffin tin with cooking spray.
- Add 2 tablespoon or so of the filling into each muffin well.
- In a medium bowl add 10 eggs and ½ cup milk. Add salt and pepper and whisk really well until all eggs are mixed.
- Carefully pour into each muffin well. Fill about ¾ full.
- Bake for 25 minutes or until quiche cups are set. Remove from oven and serve immediately. If using for meal prep, let cool and store in plastic container in fridge for up to three days.
Cup of Yum
Notes
- WW Smart Points - 4
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
4g
(1%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
273mg
(91%)
Sodium
143mg
(6%)
Potassium
342mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2170IU
(43%)
Vitamin C
24.2mg
(27%)
Calcium
91mg
(9%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 273mg | 91% |
| Sodium | 143mg | 6% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2170IU | 43% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 91mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.