I’ve seen the idea a lot lately, from friends, food blogs, the Food Network, and Weight Watchers meetings and materials of making breakfast early in the week to eat the whole week. I was hesitant to give it a try until recently. Why you ask? Because I am so predictable and OCD organized that I sometimes fight against adding more rituals. So I didn’t want to be boring and eat the same thing for breakfast everyday! (Also, something I mix up my shower routine on purpose just to convince myself I’m not predictable). I was scared I’d tire of eating the same thing and then it would go to waste and that’s a big no no! But, in Weight Watchers our instructor gave us a bran muffin recipe that actually looked edible!
I loved them! I used Kroger brand strawberry yogurt. And that should be 1/4 cup of Parkay Spray margarine. I used the optional oat, splenda and cinnamon topping and they were pretty! I plan on experimenting with these by making pumpkin bran muffins! I’ll update you when I do :). These are just 3 points a piece and not your typical cardboard bran muffins.
So, these opened my mind to the prepare breakfast for the week idea, which lead me to today’s creation! I’m not sure whether to call them Egg Muffins or Crustless Quiche. Looking at recipes I saw both. I encountered the concept from a friend doing South Beach Diet. They are apparently a big South Beach Diet thing. Weight Watchers version were called Crustless Quiches. I think I like that better because it sounds fancy! These could easily be served as a party food too. I based my recipe off of this recipe, but completely made it my own. I didn’t use wonton wrappers and my recipe is 1 points for 2!!
3 tbsp bacon bits (3)
3 tbsp reduced fat Parmesan grated topping (3)
1 can (1 1/2 cups) fat free evaporated milk (12)
6 slices deli honey smoked turkey (1)
2 slices fat free american cheese (2)
1 small vidila finely chopped
1/4th tsp salt
1/8th tsp pepper
1/8th tsp onion powder
1/8th tsp garlic powder
1 tsp chives
1 tsp parsley
(I actually have no ides on the measurements of the spices and herbs, so just do it to taste and look!)
Preheat oven to 350. Saute onions until just almost translucent and set aside to cool. Whisk together egg beaters, milk, spices and herbs. Add bacon bits and Parmesan cheese, whisking together. Finely chop deli turkey and stir in. Stir in cooled onion. Finely chop 2 slices of fat free american cheese and sprinkle in (you could sub any cheese you like or have). If you have mini muffin liners, use them! If not, be sure to spray your pan well. I didn’t have them and they came out fine! Bake for 20-25 minutes until tops are puffed up and golden brown.
Let them cool in the pan for just a few minutes. They will deflate a little. Run a butter knife around the edge of each to remove and place on a cooling rack to cool. It makes 36 mini muffins. Made like this, they are only 1 point for 2!! They keep in the fridge for up to 5 days, reheat well and freeze well!