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Need another way to reuse leftovers?

Here at MOMables, we are all about using leftovers or making extra dinner ingredients to repurpose for lunch! Not only are these quiche muffins a great way to use up extra veggies and cheese, they do double-duty! They make a great grab-and-go breakfast, or a lunchbox-friendly addition! Need more ideas to fill those lunch boxes? Come check us out!

I usually make these when I’m making quiche for dinner. I add extra veggies and eggs to my quiche mix, then make muffins with the extra that doesn’t fit in my pie pan. They freeze really well (see details below) making it easy to save them for later. So it doesn’t feel like we are eating the same thing day after day!

Crustless Broccoli Cheddar Quiche “Muffins”

Author: MOMables.com
Yield: 3 1x
Category: Breakfast, Lunch

Scale

Ingredients

1 ½ cups cooked broccoli florets, chopped small
6 large eggs
½ cup milk
½ teaspoon salt
¼ teaspoon pepper
¾ cup shredded cheese
Butter or oil for muffin pan

Instructions

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

Notes

For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2 to 3 tablespoons 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!

Nutrition

Serving Size: 1 muffin
Calories: 125
Sugar: 1.6g
Sodium: 302.4mg
Fat: 7.6g
Saturated Fat: 3.3g
Trans Fat: 0g
Carbohydrates: 2.7g
Fiber: 0.4g
Protein: 11.3g
Cholesterol: 193.6mg

These can also be made ahead and stored for later! If you’re not eating them all right away, let them cool for 15 to 20 minutes before putting them in an airtight container in the fridge. They should last 3 to 7 days that way.

To freeze, divide into pairs (or whatever serving size you want) and put into freezer bags. (To save on high-cost freezer bags, I use cheaper small baggies for individual servings. Then put THEM into a larger freezer bag. I can usually keep re-using the outer bag, since it doesn’t get dirty touching the food!) The night before you want to eat them (or 2 to 3 days before) place them in the fridge to thaw.

To reheat, microwave thawed muffins for 2 minutes per pair.

Looking for more ideas to make your mornings easier? Check out these great MOMables breakfast recipes!