Quiche Muffins

Name: Quiche Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 2 ounces cheddar cheese, grated; 1/2 cup 4% cottage cheese; 5 eggs; 1/8 cup unsweetened almond milk (or milk of choice); 1/2 cup roasted red peppers (jarred in water), diced; 2 cups fresh baby spinach, chopped; 1 teaspoon garlic powder; 1 tablespoon minced onion; 1 tablespoon dried parsley; 1/2 teaspoon crushed red pepper; salt and pepper to taste; 6 ounces skinny pizza dough (recipe card to follow); 2 ounces shredded mozzarella

Meal prep doesn’t have to be complicated. If you make your skinny pizza dough (recipe card below) on the weekends, you can prep these quiche muffins on the weekend to reheat for a quick breakfast, snack or pair it with a salad for dinner. Only 3 Weight Watchers points, 188 calories and 14 grams of protein. Also a great way to use up any leftover veggies at the end of the week.

Ingredients

skinny pizza dough
cheese
cottage cheese
milk of choice
seasonings like garlic powder, minced onion, salt and pepper
veggies – we used jarred in water roasted red peppers and fresh spinach

How To Make This Recipe

These quiche muffins come together in just a few simple steps. Start by whisking the eggs, cottage cheese, milk and seasonings until smooth. Set aside. Add shredded cheddar cheese to the bottom of each jumbo muffin cup, then place a one ounce round of skinny pizza dough on top. Divide the egg mixture evenly between the muffin cups, followed by the chopped spinach and diced roasted red pepper. Finish with a sprinkle of mozzarella cheese and bake until the eggs are set and the tops are slightly golden. They’re perfect for meal prep and make an easy, protein-packed breakfast throughout the week.

Recipe Tips

Use refrigerated pie crust if you prefer. If you don’t want to make skinny pizza dough, refrigerated pie crust works great as a shortcut. Simply cut six circles to fit your jumbo muffin tin. Keep in mind that the nutrition information and Weight Watchers points will be different, so be sure to calculate them based on the brand you use.
Customize your Vegetables. Roasted red peppers and spinach are a delicious combination, but mushrooms, broccoli, asparagus, cooked zucchini or adding diced ham works great too. Just avoid adding any vegetables with a lot of moisture unless they’ve been cooked first, like zucchini.
Don’t overfill the muffin cups. Fill each cup with about three-quarters full so the egg mixture has room to puff up while baking without overflowing.
Make them ahead. The quiche muffins will keep in your refrigerator for up to 4 days. Reheat in the microwave for 45-60 seconds, or in a preheated air fryer at 350 for 5 minutes.

Variations

One of the best things about these quiche muffins is how easy they are to customize with whatever you have on hand. Here are a few delicious combinations to try:

Bacon Cheddar: Add cooked, crumbled bacon with the cheddar cheese and top with mozzarella.
Ham & Swiss: Swap the cheddar for Swiss cheese and add diced ham for a classic quiche flavor.
Broccoli Cheddar: Replace the roasted red peppers with finely chopped, lightly steamed broccoli.
Mushroom & Spinach: Sauté mushrooms until they’ve released their moisture before adding them with the spinach.
Mediterranean: Add chopped spinach, sun-dried tomatoes, crumbled feta, and a sprinkle of oregano.
Southwest: Mix in black beans, corn, diced green chiles, and pepper jack cheese. Serve with salsa.
Italian: Add cooked turkey sausage, chopped spinach, mozzarella, and a pinch of Italian seasoning.
Greek: Combine spinach, roasted red peppers, feta cheese, and chopped kalamata olives.
Denver Omelet: Add diced ham, bell peppers, onions, and cheddar cheese.
Asparagus & Gruyère: Chopped asparagus paired with Gruyère makes these feel extra special for brunch.
Everything Bagel: Sprinkle everything bagel seasoning on top before baking and add a little cream cheese to the egg mixture.
Crustless: Skip the skinny pizza dough altogether for a lower-carb option. The egg mixture will bake up beautifully on its own.
Spicy Jalapeño Popper: Add diced jalapeños, cooked turkey bacon, cheddar, and a little light cream cheese for a kick.
Caprese: Use fresh mozzarella, diced tomatoes (seeded to remove excess moisture), basil, and a drizzle of balsamic glaze after baking.

No matter which variation you choose, keep the total amount of add-ins to about 2 to 2½ cups so the egg mixture can fully surround the fillings and bake evenly. If you’re using vegetables with a high water content, such as mushrooms, zucchini, or fresh tomatoes, cook them first to remove excess moisture and prevent soggy quiche muffins.

Quiche Muffins

Yield: 6

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

These quiche muffins are a great way to use up any leftover veggies you have at the end of the week. Perfect for meal prep! Simply reheat in an air fryer or skillet.

Ingredients

2 ounces cheddar cheese, grated
1/2 cup 4% cottage cheese
5 eggs
1/8 cup unsweetened almond milk (or milk of choice)
1/2 cup roasted red peppers (jarred in water), diced
2 cups fresh baby spinach, chopped
1 teaspoon garlic powder
1 tablespoon minced onion
1 tablespoon dried parsley
1/2 teaspoon crushed red pepper
salt and pepper to taste
6 ounces skinny pizza dough (recipe card to follow)
2 ounces shredded mozzarella

Instructions

Preheat your oven to 350°F. Spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.

In a large bowl, whisk together the cottage cheese, eggs, almond milk, garlic powder, minced onion, dried parsley, crushed red pepper, salt, and black pepper until smooth and well combined.

Divide the 2 ounces of shredded cheddar cheese evenly among the six muffin cups, creating a layer of cheese on the bottom of each cup.

Flatten each 1-ounce portion of skinny pizza dough into a small round and gently press it over the cheddar cheese in each muffin cup, allowing the dough to come slightly up the sides.

Evenly pour the egg mixture into the six muffin cups, filling each about three-quarters full.

Divide the chopped spinach and diced roasted red peppers evenly among the muffin cups, gently pressing the vegetables into the egg mixture with a spoon or fork.

Sprinkle the mozzarella cheese evenly over the top of each quiche muffin.

Bake for 25 minutes, or until the eggs are set in the center and the tops are lightly golden. A knife inserted into the center should come out clean.

Let the quiche muffins cool in the pan for 5 minutes before carefully running a knife around the edges and removing them from the muffin tin.

Notes

Each quiche muffin is 3 WW points. If you count calories or macros: 188 calories, 10 fat, 11 carbs, 1 fiber and 14 protein.

What to Serve with Quiche Muffins

These quiche muffins are satisfying on their own, but they pair well with a variety of breakfast and brunch favorites. Here are some delicious serving ideas:

Fresh Fruit: A bowl of berries, grapes, melon, or sliced oranges adds natural sweetness and color to your plate.
Breakfast Potatoes: Crispy air fryer potatoes, roasted baby potatoes or hash browns make the meal even more filling.
Yogurt Parfait: Layer Greek yogurt with fresh berries and a sprinkle of granola for extra protein.
Toast or English muffin: Whole wheat toast, sourdough or an English muffin with a little butter or jam is a classic pairing.
Simple green salad: For lunch or a light dinner, serve the quiche muffins with a mixed green salad tossed in a light vinaigrette.
Fresh avocado: Sliced avocado or a scoop of guacamole adds healthy fats and creaminess.
Turkey bacon or chicken sausage: if you’re looking for even more protein, these make a great addition to your breakfast plate.
Smoothie: Pair with a fruit and protein smoothie for a balanced, grab and go breakfast.
Tomato slices: Fresh tomatoes seasoned with salt, pepper and a drizzle of olive oil and balsamic vinegar is a simple, refreshing side.
Cottage cheese: A scoop of cottage cheese with cracked pepper or Everything Bagel seasoning adds even more protein.