60-Calorie Chicken & Mushroom Tex Mex Quiche

One of my favorite breakfast items to put in meal plans is our mini-quiches. They are something you can make in advance so they are quick and easy to heat up for busy schedules. They are all around 50-60 calories each and they are extremely yummy (and that says a lot coming from me since I do NOT like eggs!). Tasha’s meal plan included my Spinach Mini Quiche. You can eat 3, with a topping (like parmesan cheese, sour cream or salsa depending on the flavor) for under 200 calories – and still have room for a piece of toast! They also make great snacks and are easy to track calories. You create a recipe in your Lose It app, add all the ingredients and put 12 servings (# of muffins per pan) and BAM! you are done. Counting calories is a breeze!

New Recipe

I was prepping food this past Sunday and Steve mentioned he wanted to eat a omelets this week. Well, since we don’t have a lot of down time during the week to cook, I decided to make mini quiches so he could have some quick and easy breakfast foods ready to go.

First up was my low-cal spinach mini-quiches I make all the time. Then, I thought I’d get creative. This could result in a complete disaster or a complete success – it really could go either way. But, to my surprise, it was a solid win! I made these mexican quiches (out of whatever I had on hand) that were simply amazing!!

So, I decided to be a good girl and share them with you! (My picture doesn’t look all that tasty, but it was straight up delish!)

60-Calorie Chicken & Mushroom Tex Mex Quiche

1 Cup Chicken and Juice (I used canned all white chicken) (210 calories)
2 Cups Egg Beaters (267 calories)
1 Bag of Frozen Mushrooms, 1 2/3 cups (50 calories)
1 Cup Rotel Tomatoes (60 calories)
1/2 Cup Feta Cheese (140 calories)
2-3 Oz Sliced Jalapeno Peppers in a Jar (10 calories)
2 tsp Red Pepper Flakes
1-2 tsp Cilantro
1 tsp fresh Minced Garlic
Salt & Pepper to taste

Mix all the ingredients together (I didn’t even thaw my mushrooms). Divide ingredients into a greased 12-muffin tin (I used Pam). Cook on 375 for 30 minutes. Serve with a dollop of sour cream. YUM!