Veggie Quiche Muffins

Ingredients

• 3/4 cup shredded cheddar cheese
• 1 cup chopped onion (any type)
• 1 cup chopped broccoli
• 1 cup diced tomato (fresh)
• 2 cups nonfat or 1% milk
• 4 eggs
• 1 cup all-purpose baking mix (for biscuits or pancakes)
• 1 teaspoon Italian seasoning (or basil and oregano)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 375 °F. Lightly grease 12 muffin cups.
2. Sprinkle the cheese, onion, broccoli and tomato into the muffin cups.
3. Place remaining ingredients in a bowl and mix until smooth. Pour mixture over ingredients in the muffin cups.
4. Bake until golden brown or until a knife inserted into the center comes out clean, 35 to 40 minutes. Cool 5 minutes.
5. Refrigerate leftovers within 2 hours.

Notes:

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