Broccoli Quiche Muffins
Description
Mini quiches baked in muffin tins with broccoli and cheese. Portable, kid-friendly, and ideal for make-ahead breakfasts or lunchboxes.
Ingredients
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 1 medium onion, chopped
- 1/2 cup diced fully cooked ham 1/2 cup grated parmesan cheese 6 eggs
- 1/2 cup vegetable oil
- 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes 1/4 teaspoon garlic powder 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
Directions
- Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
- Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
