Looking for a quick and healthy Easter brunch dish? These individually portioned egg bakes are a lighter alternative to quiche but still taste indulgent!
Make it even lighter by subbing six egg whites for the eggs, or skip the crust (but it’s really delicious, so I wouldn’t!).
Easter Brunch: Individual Egg Bakes With Crescent Roll Crust
One roll reduced fat prepackaged crescent roll dough (contains about 8 rolls)
1/4 cup skim milk
1 cup sliced mushrooms
1/3 cup diced red pepper
1 green onion
4 oz baby spinach
freshly ground pepper
4 oz Jarlsbery light swiss, shredded
Step by step
- Preheat the oven to 375F.
- Spray a 12 serving muffin tin with cooking spray.
- Pop open the crescent roll dough and spread it out on a floured surface.
- Using a rolling pin, roll the dough out slightly.
- Use a pizza slicer or a paring knife to cut the dough into 12 squares.
- Press one square of dough into each muffin tin.
- Heat a nonstick skillet over medium high heat. Spray with cooking spray.
- Saute mushrooms, peppers and onion for a few minutes, till soft.
- Add the spinach, saute one more minute.
- In a bowl, whisk eggs, milk and pepper together.
- Divide the vegetable mixure evenly between each muffin.
- Repeat with the egg mixture.
- Top each portion with shredded cheese.
- Place in the oven and bake for 10-12 minutes.
- Remove and serve! These are good both straight out of the oven and at room temperature.
WW PP 6; Calories 202.4; Fat 10.1 g; Saturated Fat 4.5 g; Cholesterol 68.5 mg; Sodium 421.7 mg; Potassium 184.3 mg; Carbohydrate 18.1 g; Fiber 0.7 g; Sugars 3.7 g; Protein 12.0 g
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About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.