Crustless Broccoli Cheddar Quiche Muffins

Crustless Broccoli Cheddar Quiche Muffins

Once again, simple, easy and delicious! I have baked these muffins in my mini muffin pan and served them as appetizers! You only have to adjust the baking time as they are smaller. A must try :)

Ingredients

• 1.5 cups cooked broccoli florets, chopped small (from frozen or fresh)
• ¾ cup shredded cheese (cheddar, Colby Jack, or Gouda make great options)
• 6 large eggs
• ½ cup half-and-half, milk, or non-dairy milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• Butter or oil for muffin pans
• For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2-3 Tbsp chopped green onions or chives.

Directions

1. Preheat oven to 350 degrees F
2. (If you don't have extra cooked broccoli handy, bring a medium pot of salted water to a boil, then add broccoli florets and cook for 1 minute. Drain, blot dry, and chop).
3. Butter or grease 6-8 muffin cups (you can choose to skip this for silicone cups). Set aside.
4. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in shredded cheese and broccoli. (Alternate option: divide cheese and broccoli evenly into 6-8 portions and place in greased muffin cups instead).
5. Ladle egg mixture evenly into muffin cups. Leave at least ¼" space at tops. (If using a silicone muffin pan or silicone cups, place on baking sheet first).
6. Bake at 350 degrees F for 35-40 minutes, until golden brown.

Notes

For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2-3 Tbsp chopped green onions or chives.
You can substitute other leftover or extra veggies for the broccoli, or use a combination. Chopped spinach, zucchini, peas, or cauliflower also make great kid-friendly alternatives, and mixing in chopped carrots and tomatoes can create a fun twist. But really, anything works if it's something you'd enjoy with eggs!

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