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Veggie Quiche Muffins

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Number of Servings: 12


  • 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


  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.


  • 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).

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