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Broccoli Cheese Quiches

Course: Breakfast
Cuisine: American
Servings: 36 quiche "muffins"
Calories: 50kcal
Author: Liz Geeslin


  • 1 quart Egg Beaters
  • 1 cup skim milk or almond milk
  • 2 12 oz bags frozen chopped broccoli Microwave each bag for 5 minutes to thaw and partially cook.
  • 2 cups shredded cheddar cheese
  • 1 tbsp seasonings of your choice
  • 1/3 cup dried onion


  • Preheat oven to 375.
  • Microwave each bag of broccoli for 5 minutes and set aside.
  • In a medium bowl, add the eggs, milk, dried onion and seasoning and whisk well.
  • Add the broccoli and cheese and stir to combine.
  • Using a 1/4 measuring cup, portion into muffin cups, you should get 36. If using silicone muffin cups, place them on a baking rack on top of a baking sheet.
  • Bake for 35 minutes, or until they feel a little firm to the touch.
  • Cool and store in the fridge or freezer!


This recipe is delicious substituting spinach for the broccoli and you can change up the cheese to your liking!