Turkey Bacon Breakfast Quiche, an egg mixture with cheese and broccli wrapped in whole wheat tortillas. Whole wheat toast or English muffins are also good choices as are low fat or no fat yogurt in place of sour cream.
6 strips lean turkey bacon
3 8-inch whole wheat tortillas
3 whole eggs
8 egg whites (or 1 cup egg substitute)
1/2 cup skim milk
1/2 cup low fat sour cream
3/4 cup reduced-fat shredded Cheddar cheese
1 cup broccoli florets
Preheat oven to 350 degrees.
Cook turkey bacon according to package directions. Set aside to cool.
Lightly coat a 9-inch pie plate with cooking spray. Overlap 2 tortillas and cut the third one in half to form a crust.
In a large mixing bowl, beat whole eggs and egg whites with a fork or whisk until well blended. Mix skim milk and sour cream into the eggs.
Chop cooked turkey bacon into bite size pieces.
Add turkey, bacon, cheese, and broccoli to blended egg mixture, combine thoroughly.
Pour egg mixture into tortilla-lined pie plate and bake for about 50 minutes. Tap the edge of the pie plate. When the filling is set and moist but not liquidy, it is done.
Cool for 10 minutes before slicing into portions.
Recipe makes 8 servings.
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