Mushroom Quiche Cupcakes - Slender Kitchen
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Mushroom Quiche Cupcakes

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59
Calories 
2g
Carbs 
3g
Fat 
5g
Protein 
2
Weight Watchers® SmartPoints™
(1 PointsPlus®)

Recipes Content

Recipe

I have always been a huge fan of any type of quiche cupcake. They are extremely versatile, come together in just a few minutes, and make a terrific on the go breakfast, lunch, or dinner. Lately this combination of mushrooms, spinach, shallots, and mozzarella has been a favorite. It's tastes delicious as written and also is great with the addition of some fresh herbs - chives, thyme, basil, or rosemary - or with a touch of spice from red pepper flakes or a few spoonfuls of green salsa. Make up a big batch and have a healthy breakfast ready all week.

Prep Time

Mushroom Quiche Cupcakes

16
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

12
  • 2 tsp olive oil
  • 10 oz mushrooms, chopped
  • 1 U shallot, minced
  • 4 U egg whites
  • 4 U eggs
  • 2 cups spinach
  • 1/4 cup nonfat milk
  • 1/2 cup part skim shredded mozzarella cheese
  • Salt and pepper to taste

Nutritional Facts

Serving Size: 
1 cupcake
Amount Per Serving
Calories 59
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
5%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 64mg
21%
Sodium 75mg
3%
Total Carbohydrate 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 5g

Directions

  1. Preheat the oven to 375 degrees and spray a standard 12 hole muffin tin with non-fat cooking spray.
  2. Heat the olive oil over medium heat in a skillet. Add the mushrooms and shallots. Cook for 10 minutes or until tender. Drain any excess water. Add spinach and cook for 2-3 more minutes until wilted.
  3. In a bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper.
  4. Spray a standard muffin tin with cooking spray. Divide the mushroom spinach mixture among the 12 muffin holes. Pour eggs over top. Sprinkle with cheese.
  5. Bake for 20-25 minutes until puffy and cooked through.
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