Broccoli Quiche Muffins

READY IN: 40mins
PaulaG
Recipe by MBMommy

These are a tasty breakfast on the go. I make a batch to freeze and then they're ready to go in my lunch bag. Everywhere I work people ask for the recipe. They're also good without the ham

Top Review by Susie D

These have great possibilities & I think one could come up with endless varieties to use what's on hand. The muffins do have a definite quiche like taste, if not texture. I found the batter very thick & the muffins a tad dry. I plan to be more careful with the measuring of flour & to replace my baking powder before making the recipe again. Maybe that will correct the issue. We did enjoy them for brunch & they reheated nicely for another meal. Thank you for sharing the recipe! Made for Fall 2011 Pick A Chef. You were adopted! :-)

Ingredients Nutrition

Directions

  1. Combine the broccoli, onion, ham, and cheese; set aside.
  2. In a mixing bowl, beat eggs until frothy. Add oil; mix well.
  3. Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
  4. Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
  5. These freeze very well.

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