Broccoli Cheese Quiches

Course: Breakfast

Cuisine: American

Servings: 36 quiche "muffins"

Calories: 50kcal

Author: Liz Geeslin

1 quart Egg Beaters or 18 eggs whisked by hand or with an immersion bender.
1 cup skim milk or almond milk or whole 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!