Vegetable Quiche Cups To Go Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 26, 2014
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.
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Reviewed: Aug. 10, 2014
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.
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Reviewed: Jan. 13, 2014
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:)
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Reviewed: Dec. 2, 2013
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!
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Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Apr. 4, 2013
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.
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Cooking Level: Intermediate

Reviewed: Mar. 30, 2013
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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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