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{VOTE NOW!} Mini Quiches with Egg Beaters

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Mini Quiche w/ Egg Beaters | www.thefreshfind.com

It’s week 4 of the H-E-B Meal Maker challenge and I wanted to thank everyone for all your re-pins.  I am doing well in the contest so please keep on pinning!  This week’s feature ingredient is Egg Beaters and I have brought you mini quiches made with egg beaters, spinach and Pillsbury biscuits.

 

To vote and help me get closer to $1000:  click HERE and re-pin this picture! Or click “repin” on the picture above.

For those of you with little ones, these will be a huge hit.  And if not, plenty of my friends LOVED these.  Made with Pillsbury biscuits, you’ve got yourself a crispy, buttery, eggy treat.  Note that these aren’t the healthiest breakfast, but I modified the Pillsbury Quiche recipe to be a tad healthier.

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Egg Beaters are a great alternative to eggs.  3 tablespoons of Egg Beaters are equivalent to 1 egg.  In comparison to real eggs, Egg Beaters have 1/3 the calories, 0g fat and 0mg cholesterol.

Simply place the biscuit triangles in muffin tins, and pour the egg mixture in the tins.  Then you’ve got little mini quiches, ready to grab and go, or eat with some peanut butter pancakes!!  (coming next week)

For those of you who missed the last few weeks, here are the pictures to pin!

Week 1: Green Chile Chicken Tacos

Week 2: Burrata, Hazelnut and Pesto Pizza

Week 3: Caprese-Stuffed Chicken

Keep on pinning… I love you all SO much for your support!!!  Don’t forget to register at heb.com/meals so YOU can also win by pinning.  If you have no idea what this contest is about, check it out here :)

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Mini Quiches with Egg Beaters

by Kristin Hong

Prep Time: 10 min

Cook Time: 15 min

 

Ingredients (16 quiches)

  • 2 cans (8oz each) Pillsbury original crescent rolls
  • 1 small onion, chopped
  • 1 box (10 oz) frozen spinach, thawed and squeezed to drain
  • 1 ½ cups Egg Beaters
  • 1 cup mozzarella, shredded
  • Dash of salt and pepper

Instructions

Heat oven to 350 degrees, and spray muffin tins with non-stick spray.

Unroll crescent rolls into triangles; place one triangle at the bottom of each muffin cup.

In a bowl, combine onion, spinach, egg beaters, mozzarella, salt and pepper.

Fill each muffin cup with the egg mixture.

Bake for 15 minutes or until eggs are settled (test with a toothpick, will be done with toothpick comes out clean).

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Note: I have received compensation, H-E-B promotional items and ConAgra products from H-E-B and ConAgra Foods for participating in this contest.

 

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2 Comments

  • Reply
    veganmiam.com
    August 28, 2013 at 12:50 am

    Have you tried these crescent rolls from Trader’s Joe? They are vegan-friendly and so good. That’s so cool that you made quiches with these!

    • Reply
      thefreshfind@gmail.com
      August 28, 2013 at 1:00 pm

      No I haven’t!!! I can’t believe they are vegan, that is awesome. Trader Joe’s hasn’t opened up here in Austin yet, but it will soon and I will definitely keep an eye out for those! When I was back in California, they had frozen croissants that were surprisingly delicious. I’m not sure if they are vegan though, but if so, check those out!

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