Veggie Quiche Muffins
Leer en Español
Prep time:
15 minutes
Cook time:
20 minutes
Servings:
12 muffins
Quick Tips
Try chopped zucchini or mushrooms as part of the vegetables
Use any variety of cheese your family enjoys
Bake in a pie pan instead of muffin cups (baking time will be longer)
Veggie Quiche Muffins
Leer en Español
Ingredients:
- 3/4 cup low-fat cheddar cheese, shredded
- 1 cup green onion or onion, chopped (1 medium onion)
- 1 cup broccoli, chopped
- 1 cup tomatoes, diced
- 2 cups nonfat or 1% milk
- 4 eggs
- 1 cup baking mix (for biscuits or pancakes)
- 1 teaspoon italian seasoning (or dried leaf basil and oregano)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
1. Heat oven to 375 degrees. Lightly spray or oil 12 muffin cups.
2. Sprinkle cheese, onions, broccoli and tomatoes in muffin cups.
3. Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups.
4. Bake until golden brown or until knife inserted in center comes out clean, 35-40 minutes. Cool 5 minutes.
Refrigerate leftovers within 2 hours.
Quick Tips
Try chopped zucchini or mushrooms as part of the vegetables
Use any variety of cheese your family enjoys
Bake in a pie pan instead of muffin cups (baking time will be longer)
Prep time:
15 minutes
Cook time:
20 minutes
Servings:
12 muffins
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
