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Crustless Broccoli Cheddar Quiche “Muffins”

crustless broccoli and cheddar quiche muffins

Ingredients

Scale
  • 1 1/2 cups cooked broccoli florets, chopped small
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded cheese
  • Butter or oil for muffin pan

Instructions

  1. Preheat the oven to 350F.
  2. (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).
  3. Butter or grease 6 to 8 muffin cups (you can choose to skip this for silicone cups). Set aside.
  4. 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).
  5. Ladle the egg mixture evenly into the muffin cups. Leave at least 1/4 inch of space at the tops. (If using a silicone muffin pan or silicone cups, place on a baking sheet first.)
  6. Bake at 350F for 35 to 40 minutes, until golden brown.

Notes

For different taste combinations, you can add 1/2 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!

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