Healthy Bite-Sized Veggie Quiche Cupcakes

Julia McGinnis


What do you get when you combine a foodie with a gym rat? One obsessed with healthy, yet flavorful dishes! While figuring out the best ways to help my mother on her journey to healthy eating, I decided to take a few of her favorite breakfast ingredients and make an easy dish that helps someone practice portion control. Eat them alone or with your favorite low-calorie salsa.
Nutrition (approx. based on ingredients used)
Serving Size: 2 quiche cakes.
80 calories
3 g carbohydrate
9 g protein


★★★★★ 1 vote

10 Min
20 Min


  • 1 pkg
    baby spinach or frozen spinach (10 oz), chopped
  • 1 c
    egg substitute (i.e. eggology)
  • 3/4 c
    shredded reduced-fat cheese or veggie cheese shreds
  • 3/4 c
    red & green bell peppers, diced
  • 1/2 c
    onions, diced

How to Make Healthy Bite-Sized Veggie Quiche Cupcakes


  1. Preheat oven at 350°F.
  2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
    Note: It is important to use foil and not paper baking cups for this recipe.
  3. Microwave the chopped spinach for 2 1/2 minutes on high. Drain any excess liquid.
  4. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl and mix well.
  5. Pour the mixture into muffin cups, dividng evenly among each of the cups.
  6. Bake at 350°F for 20 minutes or until a knife inserted in the center comes out clean.
  7. Remove and serve hot!

Printable Recipe Card

About Healthy Bite-Sized Veggie Quiche Cupcakes

Course/Dish: Breakfast Casseroles Eggs
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #eggs #spinach #quiche

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