Potato Crust Egg Quiches

Ingredients

• 1.5 lb baby gold potatoes
• 10.5 g eggs
• 1 cup egg whites
• 0.75 cup fat-free cheese
• 0.25 yellow onion (large; diced)
• green onion (dice; amount not specified)
• 5 slices turkey bacon (cook until crunchy, then dice)
• salt (to taste; also season the potato cups)
• black pepper (to taste)
• water (for boiling the potatoes)
• cooking spray (to coat the cupcake tin)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Boil the potatoes in water for about 15 minutes, or until soft. Drain them.

3. 3

   Spray a 12-cup cupcake tin with cooking spray. Place one potato in each cup, then use a smaller tin or a glass to press each potato down into a cup shape. Sprinkle salt over the potato cups.

4. 4

   Dice the yellow onion and green onion.

5. 5

   Cook the turkey bacon in a pan over high heat, flipping it about every minute, until crunchy. Dice it into small pieces.

6. 6

   Mix the eggs, egg whites, cheese, diced vegetables, diced bacon, salt, and pepper together.

7. 7

   Evenly distribute the egg mixture inside the potato cups.

8. 8

   Bake for about 20–25 minutes, or until golden and cooked through.

9. 9

   Enjoy.

Notes

Makes 12 quiches. The source gives approximate macros per quiche: 95 calories, 2.5 g fat, 7 g carbohydrates, and 10.5 g protein. Green onion and salt and pepper are listed without amounts. The source does not specify how many potatoes to place in each tin cup, so the method follows its stated instruction to use one potato per cup.

Nutrition per serving

• breakfast
• high-protein
• make-ahead
• baked
• vegetarian-option-not-as-written