Broccoli Quiche Muffins
Elevate your breakfast game with these bite-sized Broccoli Quiche Muffins, a delightful fusion of hearty vegetables, creamy eggs, and sharp cheddar cheese baked to golden perfection. Perfect for meal prep or on-the-go mornings, these protein-packed muffins are loaded with tender broccoli florets, sautéed onions, and garlic for a burst of flavor in every bite. Whisked with milk, seasoned with a touch of paprika, and baked into individual portions, this easy recipe is both nutritious and satisfying. Ready in just 40 minutes, these versatile muffins make an excellent snack, brunch addition, or lunchbox companion. Plus, they're freezer-friendly, so you can enjoy them anytime! Your family will love this quick, wholesome twist on a classic quiche—no crust required.
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Recipe Information
Ingredients
- 200 grams Broccoli florets
- 6 pieces Large eggs
- 120 milliliters Milk
- 100 grams Cheddar cheese, shredded
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional)
- 1 tablespoon All-purpose flour (optional, for dusting tin)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with non-stick cooking spray. Optionally, dust with all-purpose flour for easy release.
Bring a small pot of water to a boil. Add the broccoli florets and blanch for 2 minutes. Drain, chop into small pieces, and set aside.
In a small skillet, heat the olive oil over medium heat. Sauté the onion and minced garlic until fragrant and translucent, about 3-4 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika (if using) until well combined.
Stir in the shredded cheddar cheese, chopped broccoli, and sautéed onion-garlic mixture.
Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 20-25 minutes, or until the quiche muffins are puffed up and golden brown on top, and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 3 days, reheating as needed in the microwave.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 3536 mg | 154% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.3 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 1176 mg | 90% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
