Southwestern Avocado-Bell Pepper Quiche Cups

Swap regular old crust for colorful bell pepper cups to make this low-carb quiche filled with eggs, Greek yogurt, avocado, cheese, and green chiles.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 262 Calories

Ingredients

• 2 egg whites
• 4 large eggs
• 1 cup shredded Cheddar cheese
• ½ onion, chopped
• 1 (4 ounce) can diced green chiles, drained
• ½ cup Greek yogurt
• 1 large avocado - pitted, peeled, and diced
• 4 tablespoons taco seasoning, reduced sodium
• 1 medium red bell pepper - halved, seeds and ribs removed
• 1 medium green bell pepper - halved, seeds and ribs removed
• 1 medium yellow bell pepper - halved, seeds and ribs removed
• 1 medium orange bell pepper - halved, seeds and ribs removed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Step 2

Whisk eggs, yogurt, egg whites, and taco seasoning in a large bowl until smooth.

Step 3

Gently stir avocado, Cheddar cheese, onion, and green chiles into the bowl with the egg mixture. Do not over-stir; keep avocado in diced form.

Step 4

Place red, green, yellow, and orange bell pepper halves on the baking sheet. Spoon egg mixture into the bell pepper halves, filling them to just below the edges.

Step 5

Bake in the preheated oven until egg mixture is just set, 35 to 40 minutes. Remove from oven and let cool slightly, 5 to 10 minutes.