I was inspired by the Breakfast Mini Quiches in the South Beach Cookbook and modified the recipe to include my favorite veggie: broccoli. You could modify it, as well, for your preference. Here's my version:

16-oz package frozen chopped broccoli, thawed
1 carton egg substitute ("flavored" egg substitutes work well, too)
1/4 chopped red pepper
a sprinkle of salt
a sprinkle of shredded cheese (I use Asiago, because it's my favorite, but any cheese works just as well)

Preheat the oven to 350 degrees. Line a 12 cup standard size muffin/cupcake pan (not the mini muffin size) with foil cupcake liners, not paper. Give each foil liner a quick shot of Pam - this is important, or the quiches will stick.

Put the thawed broccoli in a glass bowl and microwave on high for 2 minutes, then drain thoroughly. In the meantime, take 1/4 of a red pepper and dice or chop it. Sprinkle a little salt or salt substitute over the warm DRAINED broccoli and fill each of the 12 foil muffin cups. Pour egg substitute over each cup of broccoli, about 3/4 full. Sprinkle the top of each cup with the red pepper and with the cheese of your choice. Bake in a preheated 350 degree oven about 20-30 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and ENJOY!! (Cool completely and store any leftovers in the refrigerator.)

Since this makes 12 and I usually have 2 every morning (removed from the foil cups and briefly reheated in the microwave), this recipe lasts almost a week. I store them in the refrigerator on a plate inside a large baggie - expect some condensation, even though you have cooled them completely before storing.

I have done the calorie/carb/fat/protein count on this by reading the labels. I will happily provide this info if anyone wants it -- and as soon as I can find it in my holiday-blitzed kitchen!

Hope you like it!
Michelle

I am interested in the breakdown, if you can find.
Thanks so much!

Given that eggs are wonderful, can you explain why this recipe uses egg "substitutes"? Is there something unique about the substitute that makes it work better?

You can certainly use real eggs! The only reason I use egg substitute is because I find it easier to pour it directly out of the container into the individual muffin cups. As I recall, the nutritional value is exactly the same as real eggs, but I prefer the convenience. Plus, if you get liquid eggs, you can get them with additional seasonings or ingredients and it's just a time-saver for me.

But by all means, use real eggs if you prefer!

Sorry - I haven't found the nutritional breakdown yet, but I promise to post it when I do. Thanks for being patient.

Hope this helps

Actually if you could just tell us how many eggs "a carton of egg substitute" makes I think I can work out the numbers and post them here. :-)

One cup of EggBeaters is equal to 8 whole eggs. (I'm guessing this measurement to be true of any brand of the egg substitutes.)