Veggie Quiche Muffins

Veggie Quiche Muffins

Prep time: 10 minutes
Cooking time: 45 minutes
Makes: 12 muffins
Serving Size 1 muffin


3⁄4 cup low fat cheddar cheese, shredded
1 cup green onion or onion, chopped (1 medium onion)
1 cup broccoli, chopped
1 cup tomatoes, diced
2 cups nonfat or 1% milk
4 eggs
1 cup baking mix (for biscuits or pancakes)
1 teaspoon italian seasoning (or dried leaf basil and oregano)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper


  1. Heat oven to 375 degrees. Lightly spray or oil 12 muffin cups.
  2. Sprinkle cheese, onions, broccoli and tomatoes in muffin cups.
  3. Place remaining Ingredients in a bowl and beat until smooth. Pour egg mixture over other Ingredients in muffin cups.
  4. Bake until golden brown or until knife inserted in center comes out clean, 35-40 minutes. Cool 5 minutes.
  5. Refrigerate leftovers within 2 hours.


  • Try chopped zucchini or mushrooms as part of the vegetables
  • Use any variety of cheese your family enjoys
  • Bake in a pie pan instead of muffin cups (baking time will be longer)