BROCCOLI QUICHE MUFFINS

Broccoli Quiche Muffins image

These are a tasty breakfast on the go. I make a batch to freeze and then they're ready to go in my lunch bag. Everywhere I work people ask for the recipe. They're also good without the ham

Provided by MBMommy

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chopped broccoli floret
1 medium onion, chopped
1/2 cup diced cooked ham
1/2 cup grated parmesan cheese
6 eggs
1/2 cup vegetable oil
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon thyme

Steps:

Combine the broccoli, onion, ham, and cheese; set aside.
In a mixing bowl, beat eggs until frothy. Add oil; mix well.
Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
These freeze very well.

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