PammyJo's Tuna Cheddar Veggie Pot Pies

2 7.06 oz Large no drain packages of Starkist premium chunk light tuna in sunflower oil 2 cups Broccoli, florets only, chopped and steamed to crisp tender 1/2 cup of sweet red pepper, chopped and steamed to crisp tender 1 1/2 cups of heavy cream 4 large eggs 2 cups of shredded sharp cheddar (8 oz) 1/2 teaspoon of black pepper 1/4 teaspoon of salt **You can try different low carb veggies, but adjust the carbs accordingly** Preheat oven to 350 degrees Blend eggs, cream, salt and pepper together. Stir in the 2 bags of tuna. Next, mix in the cheese, then add the steamed chopped veggies to mixture and blend. Using 8 disposable pot pie tins (found with the disposable roasters, pie & cake pans, etc.) Add 3/4 cup of mixture to each pot pie tin. Place tins on cookie sheet and bake for 30-35 minutes. I like fixing them in the pot pie tins because it helps me remain more in control of my portions. Also, once they are cooled completely, you can put them in a freezer bag and freeze them individually for quick meals. If you decide to bake in a casserole dish, you will have to adjust the baking times. Totals for the entire recipe. Divide by 8 to get totals per serving Totals figured using fitday.com Total Calories: 3335 Fat: 270 Sat: 143 Poly: 10 Mono: 67 Carbs: 40 Fiber: 13 Protein: 181 Alcohol: 0 NOTES: These are AWESOME! I make them in the little pie tins, put inside a sandwhich bag, seal and freeze! Then, when I want a quick meal, I pop one into a bowl and nuke it! These are great for breakfast too - especially when you don't have time to cook! Someday I am going to make these with chicken. PS: My kids like them too!