Vegetable Bacon Quiche

6 pieces of Low Fat Canadian Bacon, or strips of Turkey Bacon chopped

1 c. sliced, cooked Mushrooms, or raw Broccoli Florets

1/4 c. chopped, cooked Red Peppers (optional)

3 "Mission, Carb Balance" Whole Wheat Tortillas

3 Whole Eggs

8 Egg Whites

1/2 c. Skim Milk

1/2 c. Low-Fat Sour Cream

3/4 c. 2% Fat Cheddar Cheese

Salt and Pepper to taste

1. Preheat oven to 350

2. Brown cooked peppers, mushrooms, and bacon in a frying pan, cool completely

3. Spray muffin tin, or pie pan with fat-free cooking spray

4. Line pan with tortillas. If using muffin tins, cut tortillas into small circles to fit inside each muffin tin. A wide mouth glass jar, turned upside down works well to cut circles for the mini size muffin tins. For a regular muffin tin I will cut a large tortilla in fourths, like I would slice a pie size.

5. In large bowl, beat eggs, egg whites, sour cream, milk, and salt and pepper, until well blended

6. Combine cooled meat, cheese, and vegetable mixture with egg mixture

7. Pour combined mixture into tortilla-lined pie plate, or muffin tins, taking care not to spill egg mixture over edge of tortilla

8. Bake pie pan for 50 min. regular muffin tins for 20-25 min. and minis for 15-20 min. or until filling is set

9. cool 10 min. before serving

I love to make them in muffin tins and freeze these in a baggie for a quick breakfast for my kids before school, they are easy to grab and take on the run.

As minis I also think they make great party or-derves. You must grease the tins very good, or line them, they can be pretty difficult to get out.

* I recently started using corn tortillas. I like the taste, they are cheaper, and they are glutton-free, making it possible for my good friend, and Melaleuca mentor, Dave Cobb to eat them.

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