Skinny Kitchen Breakfast Quiche

 

This breakfast quiche recipe from Skinny Kitchen is delicious!  6 big servings, 3 points each.  I used Egg Beaters and Weight Watchers Shredded Mexican Cheese.  It did freeze pretty well but not sure I am going to do that again.  I bought a package of diced ham to save me steps.  I will definitely make this again.  It would be great for a celebration breakfast.  I took it to work for something different to eat for breakfast.  It was quite filling!

 

Skinny  Kitchen Breakfast Quiche

2 cups frozen hash brown potatoes (not thawed) diced not shredded, see shopping tips
1 cup (4 ounces) lean ham, chopped, see shopping tips
½ cup red sweet pepper, chopped
½ cup onion, chopped
2 eggs, see shopping tips
4 egg whites
⅔ cup from a (10 ¾ oz) can Campbell’s Healthy Request cream of mushroom soup (condensed)
¼ cup fat-free milk
Black pepper, to taste

Ingredients for Topping:
½ cup reduced-fat cheddar cheese, shredded

Instructions
1. Preheat oven to 400 degrees. Coat a 9 x 9 inch baking pan with cooking spray.
2. In a large bowl, mix together the frozen hash browns, ham, red bell peppers and onions. In a medium bowl, whisk together eggs, egg whites, condensed soup, milk and black pepper. Pour over potato mixture and toss to mix. Add mixture to baking pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese and bake an additional 20 minutes until golden brown and cheese is melted.
3. Cut into 6 slices. Using a spatula, carefully remove each slice.
4. This casserole freezes great once baked. I like to wrap into individual servings and store in the freezer. Great for a quick breakfast any day of the week!
Makes 6 servings (each serving, 1 slice)