Servings 6 2 quiche, 1/2 banana, 1 cup sugar snap peas
- 2 medium banana
- 4 cup sugar snap peas
Preheat oven to 400°F. Line muffin tin with cupcake liners.
Mix flour and 1/4 teaspoon salt in a mixing bowl.
Melt butter and add to flour, stirring to combine completely. Set aside.
In a separate bowl, whisk together the eggs, milk, remaining salt, and pepper.
Place 1 tablespoon of dough mixture into each muffin cup and gently flatten out to cover the bottoms. Sprinkle with cheese, then cover with the egg mixture.
Bake for 18-20 minutes or until eggs are set and browned. Allow to cool completely before packing to go.
Serve with halved bananas and sugar snap peas on the side.
Calories: 321kcal | Carbohydrates: 30g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 164mg | Sodium: 296mg | Fiber: 4g | Sugar: 10g