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Vegetable Quiche Cups To Go

Caroline

"Easy quiches to take for a quick breakfast."
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Ingredients

35 m servings 69 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
  2. Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
  3. Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 69 calories; 2.4 g fat; 3.4 g carbohydrates; 9.1 g protein; 3 mg cholesterol; 189 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 14
  1. 21 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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 se...

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 ...

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...

This is an old S Beach diet recipe. It was bland back then so I made it with some extras such as adding salt/pepper, garlic and onion powder, and because I wanted a little more protien, I added...

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 direct...

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 l...

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 duri...

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.