Healthy Bite-Sized Veggie Quiche Cupcakes
By
Julia McGinnis
@Trin3710
1
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
Nutrition (approx. based on ingredients used)
Serving Size: 2 quiche cakes.
80 calories
3 g carbohydrate
9 g protein
Ingredients
- 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
Step-By-Step
1Preheat oven at 350°F.
2Line 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.
Note: It is important to use foil and not paper baking cups for this recipe.
3Microwave the chopped spinach for 2 1/2 minutes on high. Drain any excess liquid.
4Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl and mix well.
5Pour the mixture into muffin cups, dividng evenly among each of the cups.
6Bake at 350°F for 20 minutes or until a knife inserted in the center comes out clean.
7Remove and serve hot!
