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Vegetable Quiche Cups to Go
January 17, 2008

I give 5 stars to my update on this recipe... it needs something extra! I was on South Beach for a while, and even though I don't need it anymore, I still make these every week for breakfast for myself! I double it so it will last for a couple of weeks. 2 (10 ounce) package frozen chopped spinach 5 eggs (or 6 if you like it really “eggy”) 1 ½ cup shredded cheese (or more if you want it more cheesy) ½ cup diced green or red bell pepper (red makes it sweeter) ½ cup diced onion (optional) any other veggies you want diced up: water chestnuts, zucchini, broccoli, etc… 8-10 drops hot-pepper sauce (it doesn’t make it spicy, trust me, so add more if you want it spicy) ½ to 1 pound of breakfast sausage (optional), patties or links with casings removed, crumbled, cooked, and drained Salt and pepper (don’t be afraid of it, there’s a lot of eggs and veggies to season, use your best judgement) My take on this makes between 24 and 28 cups, depending on how full you fill the muffin tin. And I don't use muffin cups, just spray with no-stick spray! They're wonderful!

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