Recipe by Caroline
"Easy quiches to take for a quick breakfast."
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1 (10 ounce) package
frozen chopped spinach, thawed and drained
liquid egg substitute
shredded reduced-fat Cheddar cheese
chopped green bell pepper
hot pepper sauce
I received this recipe years ago from a Weight Watchers leader. It's fantastic! You can adjust and play around with the ingredients as you like (I'm not a fan of spinach) You can also make them not-diet-friendly by adding sausage, bacon, ham, other cheeses - I like jalepeno in mine with onion and mexican blend shredded cheese. Plain old pepper and egg are good too. AND they can be frozen - so I grab a couple and head out the door to work, by the time I'm there a min or less in the microwave warms them up and I'm ready to have a healthy breakfast. LOVE this recipe! Thanks for sharing it!
I did not have egg substitute on hand, I used three extra large eggs instead. I also used regular sharp cheddar. This was okay--edible but bland. If I were to make it again, I would play around with the recipe a bit to make it more flavorful.
This makes a great low-carb breakfast. I have made these many times in the past. You can make up a batch and store in the fridge for several days..just warm them up in the microwave for a few seconds and you have a quick breakfast. Sometimes I will add some diced ham to them and they can also be made with 3 large eggs instead of eggbeaters.
I love this recipe - easy, healthy and tasty. I make mine "greek salad style" - Along with the base of eggs and spinach, I use low fat feta cheese, add a tsp of dried oregano, red and green bell pepper and onion. They are tasty and easy - freeze well, and are great heated in the microwave on a slice of whole grain toast. One note: make sure you spray your cupcake pan well, or use foil muffin liners:)
Vegetable Quiche Cups To-Go Haiku: "Fun and convenient. Just didn't taste like that much. Needed seasoning." Other than swapping egg substitute for 3 larger eggs, I followed the recipe as directed, and found myself adding considerable amounts of salt, pepper and hot sauce when it came time to eat one. I do love having frozen mini crustless quiche bites for a quick breakfast, but I also want them to be tasty, so if I made this recipe again, I'd tweak around w/ more spices, as well as maybe sauteeing the onion and bell pepper 1st rather than mixing them raw and crunchy into the eggs.
I made these in mini muffin pans for a relative to freeze for easy, healthy breakfast after having her first child. I used red peppers, spinach, and carrots (shredded in food processor) and no liners. She loved them and requested again next time we visited.
Very good! I used fresh spinach (blanched) and a red bell pepper, otherwise stuck to the recipe. These are perfect to make ahead, cool and store in the frig for a quick on-the-run breakfast during the work week. Thanks!
This recipe is from the South Beach cookbook from many years ago. It's a great go-to breakfast. It's easy to make, freezes well, and is very satisfying.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Quiche Cups To Go
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 21
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