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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 75.6
  • Total Fat: 4.3 g
  • Cholesterol: 22.4 mg
  • Sodium: 179.3 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.6 g

View full nutritional breakdown of Mini Crustless Spinach Quiche Cups calories by ingredient
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Mini Crustless Spinach Quiche Cups

Submitted by: TLB1630
Mini Crustless Spinach Quiche Cups

Introduction

Great to eat on the run...for a quick "warm" breakfast Great to eat on the run...for a quick "warm" breakfast
Number of Servings: 12

Ingredients

    1 Tbsp. olive oil
    1 egg, beaten
    1/2 c egg substitute (= 2 eggs)
    1/2 c egg white substitute (= 2 eggs)
    1 onion, chopped
    5oz reduced fat cheese, shredded (any kind)
    1 10-oz package frozen leaf spinach, thawed & drained
    (or 10oz of 13.5 can)
    1/4 tsp. Salt
    1/8 tsp. ground black pepper
    1/2 tsp baking powder
    1/2 c chopped multi-color peppers

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Directions

1.Preheat oven to 350 F. Spray cupcake pan (makes 12) with nonstick spray or use tinfoil liners.
2.Heat oil in a large skillet over medium-high heat. Add chopped onions and multi-color peppers, cook and stir occasionally, until vegetables are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3.In a large bowl, combine eggs, egg substitute, egg whites, cheese, salt and pepper. Add spinach mixture and stir to blend. Add in baking powder then scoop into prepared cupcake pan.
4.Bake in preheated oven until eggs have set, about 25 minutes. Let cool for another 10 minutes before eating.
Wrap leftovers “individually” to eat on the run - warm in Microwave.


Serving Size: 12 muffin size or 12th of 9" pie

Number of Servings: 12

Recipe submitted by SparkPeople user TLB1630.






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Member Ratings For This Recipe

  • I loved these quiches!! I used 12oz of fresh baby spinach instead of frozen and shredded parm. Yummy!!! - 4/22/13

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