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.

Broccoli Cheddar Quiche Muffins

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Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes
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.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's 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.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
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.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 2 large red potatoes, shredded
  • 1/2 RealSweet® Vidalia® 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
Directions
  1. Preheat oven to 400°F.
  2. 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.
  3. Scramble eggs and egg whites in medium bowl. Mix in broccoli, cheese and ham. Add ¼ cup egg mixture to each muffin cup.
  4. Return to oven and bake 15-20 minutes or until eggs puff and are firm.
Suggested Sides
1 dried fruit granola bar
Nutritional Value
  • Calories 177
  • Fat 5.92g
  • Protein 15.37g
  • Carbohydrates 14.47g
  • Fiber 1.41g
  • Sodium 255mg
  • Calcium 128mg
  • Iron 1.75mg
Tags , ,
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes
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.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's 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.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
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.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 2 large red potatoes, shredded
  • 1/2 RealSweet® Vidalia® 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
Directions
  1. Preheat oven to 400°F.
  2. 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.
  3. Scramble eggs and egg whites in medium bowl. Mix in broccoli, cheese and ham. Add ¼ cup egg mixture to each muffin cup.
  4. Return to oven and bake 15-20 minutes or until eggs puff and are firm.
Suggested Sides
1 dried fruit granola bar
Nutritional Value
  • Calories 177
  • Fat 5.92g
  • Protein 15.37g
  • Carbohydrates 14.47g
  • Fiber 1.41g
  • Sodium 255mg
  • Calcium 128mg
  • Iron 1.75mg

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