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 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast & Brunch
Servings 6
Calories 177 kcal
- 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
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.
Calories: 177kcalCarbohydrates: 15gProtein: 15gFat: 6gSodium: 255mgFiber: 1g