Broccoli Quiche Muffins

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

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup  chopped broccoli floret
• 1  medium onion, chopped
• 1⁄2 cup  diced cooked ham
• 1⁄2 cup  grated parmesan cheese
• 6  eggs
• 1⁄2 cup  vegetable oil
• 1 1⁄4 cups flour
• 1  tablespoon baking powder
• 1  teaspoon oregano
• 1  teaspoon dried parsley flakes
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon thyme

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.