Claudia's Low Fat Spinach Bacon Quiche Muffins Recipe

Inspired by Panera Bread, these low-fat spinach and bacon quiche muffins are a delicious and healthy twist on a classic! A delicate kiss of garlic complements perfectly the creamy egg custard, savory bacon, and fresh spinach nestled in flaky crescent roll cups. These make-ahead freezer-friendly muffins are perfect for a quick breakfast, brunch, or even a light lunch. Get ready to be amazed – they're SO good!

Prep Time 25 mins
Cook Time 40 mins
Calories 43 kcal
Protein 7g
Rating 4.7 (3 Reviews)
Claudia's Low Fat Spinach Bacon Quiche Muffins 30

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Claudia's Low Fat Spinach Bacon Quiche Muffins

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves minced garlic
  • 4 ounces turkey bacon, crumbled
  • 8 ounces fat-free cream cheese, softened
  • 1 cup Egg Beaters Egg Substitute
  • 1/4 cup milk
  • 1/4 cup chopped green onions
  • 1/2 cup shredded low-fat cheddar cheese
  • 2 cups fresh spinach, chopped
  • salt to taste
  • pepper to taste
  • 1 (14.1 ounce) can refrigerated reduced-fat crescent rolls

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Claudia's Low Fat Spinach Bacon Quiche Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Claudia's Low Fat Spinach Bacon Quiche Muffins

  1. Preheat oven to 375°F (190°C).
  2. Sauté 1/2 cup chopped onion and 2 cloves minced garlic in 1 tablespoon olive oil for 1 minute.
  3. Add 4 ounces turkey bacon, crumbled. Cook until browned but not crisp (3-5 minutes), stirring occasionally. Drain.
  4. In a bowl, whisk together 8 ounces cream cheese (softened), 1 cup egg beaters, and 1/4 cup milk.
  5. Using the back of a spoon, gently smash the cream cheese until mostly broken up.
  6. Season egg mixture with salt and pepper to taste.
  7. Stir in the bacon mixture, 1/4 cup chopped green onions, 1/2 cup shredded cheddar cheese, and 2 cups fresh spinach (chopped).
  8. Unroll 1 (14.1 ounce) can of refrigerated crescent rolls.
  9. Working with 1/4 of the crescent roll sheet at a time, pinch seams together and roll out on a lightly floured surface to an 8x8 inch square.
  10. Cut each square into fourths.
  11. Place each crescent square into a muffin cup, pressing to fully line the cavity.
  12. Repeat with the remaining crescent rolls.
  13. Fill each muffin cup with the egg mixture.
  14. Bake for 20-25 minutes, or until a knife inserted into the center comes out clean.
  15. Let cool slightly before running a knife around the edges to release muffins from the tin.
  16. Cool completely before storing in a freezer-safe ziplock bag.
  17. To reheat, place muffin on a plate and microwave until warmed through.
  18. Yields: 16 muffins

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

1g

Fat

4g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Breakfast Eggs Dairy Cheese Eggs Number Of Servings