Ingredients
-
1
-
1
-
1/2
-
1/2
-
6
-
1/2
-
1 1/4
-
1
-
1
-
1
-
1/4
-
1/4
-
1/4
-
-
Directions
Broccoli Quiche Muffins, These are a tasty breakfast on the go I make a batch to freeze and then they’re ready to go in my lunch bag Everywhere I work people ask for the recipe They’re also good without the ham, These have great possibilities & I think one could come up with endless varieties to use what’s on hand The muffins do have a definite quiche like taste, if not texture I found the batter very thick & the muffins a tad dry I plan to be more careful with the measuring of flour & to replace my baking powder before making the recipe again Maybe that will correct the issue We did enjoy them for brunch & they reheated nicely for another meal Thank you for sharing the recipe! Made for Fall 2011 Pick A Chef You were adopted! :-), Great breakfast treat The broccoli was steamed a couple of minutes in the microwave and the use of the Vita-Mix make quick work of chopping The onion was reduced to 1/2 medium used a combination of egg beaters and whole eggs The flour was a mixture of white and whole wheat pastry flour I was able to reduce the amount of oil to 1/3 cup My yield was 15 nice size muffins Made for Spice of the Month in the French Forum
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Steps
|
1
Done
|
Combine the Broccoli, Onion, Ham, and Cheese; Set Aside. |
|
2
Done
|
in a Mixing Bowl, Beat Eggs Until Frothy. Add Oil; Mix Well. |
|
3
Done
|
Combine Dry Ingredients; Add to the Egg Mixture Just Until Moistened. Fold in the Broccoli Mixture. |
|
4
Done
|
Fill Greased Muffin Cups (no Paper Liners!) Two-Thirds Full. Bake at 375f For 20 Minutes. Cool For 10 Minutes; Remove to a Wire Rack. |
|
5
Done
|
These Freeze Very Well. |
