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:)
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.
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
Rated, reviewed, and ready to satisfy your sweet cravings.
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