Mini Quiche Cups – Egg Muffins

No time to make daily breakfast?

This was one of those “I don’t want to waste this produce, how can I use it” type of situations.  I’ve lost count how many times I’ve thrown out bad vegetables before I fully embraced a healthier lifestyle.  Making up for lost time LOL

You can practically add most vegetables to this recipe for a quick breakfast throughout the week.  Keep in mind the nutrition facts do not include your own choice of vegetables.  Green = lower carbs

Table of Contents

Ingredients - Mini Quiche Cups
Ingredients – Mini Quiche Cups


  • 10 Eggs
  • 1/4 cup Heavy Whipping Cream
  • 1/3 cup Cheese, shredded
  • Your choice of vegetables, chopped


  1. Preheat oven to 350.
  2. Whisk eggs & heavy whipping cream together.
  3. Chop vegetables and combine.  For this recipe I used about 2 cups chopped spinach and 1-2 cups chopped broccoli.
  4. Coat muffin pan with cooking spray.
  5. Portion out vegetable mixture in each muffin pan and pour egg mixture over top, then top with shredded cheese.
  6. Bake for 20 minutes.

Nutrition Facts

Nutrition - Mini Quiche Cups
Nutrition – Mini Quiche Cups
  • Total Servings:  12 Quiche Cups
  • Serving Size:  1
  • Total Carbs:  1.2g
  • Net Carbs:  1.2g
  • Fat:  6.5g
  • Protein:  5.6g

Additional Recipes


Share your thoughts & reply ...