These simple quiche cups are such a fun and easy breakfast dish for anyone on the go in the morning. These quiche cups are so delicious, even kids will love them! and Moms and Dads will love being able to get those extra veggies into their kids without the fuss and fight in the morning! You’re going to love them, lets get started!
Muffin tin liners
Chopping Knife & Cutting Board
1 1/2 cups of chopped broccoli (or other veggie of choice)
1/4 cup diced green onions
1/3 cup chopped Canadian bacon or deli ham (or other chopped protein or choice)
1 cup shredded cheese (I like cheddar, but any cheese works great!)
1/2 cup of milk (any milk works great, even almond or coconut)
4 tsp of flour
4-5 eggs (depending on how large they are)
1/4 tsp of salt
1/2 tsp ground black pepper
2 tbsp chopped parsley (or other herbs of choice)
1/2 tsp ground mustard (optional)
Step 1: Preheat oven to 400 degrees.
Step 2: Cook broccoli in a sauce pan with 2 cups of water for about 5-10 minutes or until broccoli becomes soft. Remove from heat and drain the water before the broccoli becomes mushy.
*If you don’t want to use broccoli you can use an alternative like carrots, or spinach and mushrooms. You’ll only need to cook hard veggies like carrots or broccoli so if you are using a soft veggie like mushrooms or spinach you can skip this step.
Step 3: Whisk the 4-5 eggs in a mixing bowl.
Step 4: One at a time add the milk, salt, parsley (or choice of herb), pepper, and ground mustard (optional) whisking in between each addition until the mixture is fluid throughout.
Step 5: In another bowl mix your shredded cheese(s) and the flour. Take a spoon to fully mix the two ingredients together.
Step 6: Place muffin tin liners in your muffin tins, and spray or rub the liners with a light cooking oil such as olive oil. This will help to keep the egg from sticking to the inside of the liner. *You can also use a cooking spray such as pam.
Step 7: Scoop a tablespoon of broccoli into each cup, as well as a teaspoon of the cheese and flour mixture and a teaspoon of the chopped Canadian bacon or protein of choice.
Step 8: Pour or scoop the egg mixture into each cup. You want to be sure to fill the cup enough to slightly cover the top of the ingredients.
Step 9: Bake your cups in the oven for about 18 minutes. You should have enough mixture to make about 12 cups total. If you are using 6 cup tins, you can put both pans into the oven at the same time. As soon as the top of the cups become light and fluffy looking, remove the cups. Let cool and serve!
I like to put these cups into a tupperware container and keep them in the fridge up to 2-3 days. You can heat them up for about 10-15 seconds each, in the microwave and they make a fantastic to-go breakfast! Try different variations of the recipe, I’ve made Italian sausage and feta cheese cups, as well as chicken and cheddar cups. Get creative!