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


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.
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!

About Healthy Bite-Sized Veggie Quiche Cupcakes

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