Ingredients
12
12 servings
- •3 premade frozen pie crusts, thawed
- •2 eggs
- •⅓ cup milk
- •¼ teaspoon salt
- •¼ teaspoon pepper
- •⅔ cup shredded cheddar cheese
- •¾ cup small broccoli floret
- •2 eggs
- •⅓ cup milk
- •⅔ cup shredded mozzarella cheese
- •¼ cup bell pepper, cooked
- •¼ cup onion, cooked
- •2 eggs
- •⅓ cup milk
- •¼ teaspoon salt
- •¼ teaspoon pepper
- •⅓ cup shredded mozzarella cheese
- •⅓ cup crumbled goat cheese
- •⅓ cup tomato, chopped
Instructions
- Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
- Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
- Press pie crust circles into the muffin tin cups.
- Bake for 10 minutes.
- Mix the ingredients for the broccoli cheddar.
- Mix the ingredients for the onion and pepper.
- Mix the ingredients for the tomato and goat cheese.
- Pour each filling over their own row of 4 crusts.
- Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
- After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
- Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 388
- Carbohydrate: 28g
- Fat: 24g
- Fiber: 1g
- Protein: 15g
- Sugar: 3g
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