These Broccoli Cheddar Quiche Muffins are a great way to use leftover ham from dinner the night before! Packed with veggies and cheese, they make a portable and packable breakfast solution.

Nutrition Tip: Dip in hummus, sprinkle on pizza, or add this tree-like veggie to your pasta! Just a half of a cup of broccoli provides well over 50% of the daily recommended intake of vitamin C.

Broccoli Cheddar Quiche Muffins

Amber Gray
These Broccoli Cheddar Quiche Muffins are a great way to use leftover ham from dinner the night before! Packed with veggies and cheese, they make a portable and packable breakfast solution.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast & Brunch
Servings 6
Calories 177 kcal

Ingredients
  

  • 2 large red potatoes shredded
  • 1/2 sweet onion shredded
  • 6 large egg
  • 3 large egg whites
  • 2 cups chopped broccoli florets steamed
  • 1 cup lowfat shredded Cheddar cheese
  • 1/4 cup low-sodium ham diced

Instructions
 

  • Preheat oven to 400°F.
  • Mix potatoes and onions and place into 12 greased muffin cups, pressing onto sides and bottom of cup to create a nest. Bake 10-12 minutes or until bottoms are lightly browned. Remove from oven.
  • Scramble eggs and egg whites in medium bowl. Mix in broccoli, cheese and ham. Add ¼ cup egg mixture to each muffin cup.
  • Return to oven and bake 15-20 minutes or until eggs puff and are firm.

Nutrition

Calories: 177kcalCarbohydrates: 15gProtein: 15gFat: 6gSodium: 255mgFiber: 1g
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