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Mini Veggie Quiche Muffins

Mini Veggie Quiches

Mini Veggie Quiche Muffins

BY: Michele
PUBLISHED: Apr 3, 2014
UPDATED: Aug 7, 2019
No Reviews
8 Comments
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Mini Veggie Quiche Muffins are delicious, quick and easy, healthy, portable, portion-controlled breakfasts that can go with you anywhere.

Mini Veggie Quiche Muffins

In addition, you can make them ahead of time and pop them in the microwave for 30 seconds for a quick, healthy, on the go breakfast now or freeze them for later.  You can easy customize the Mini Veggie Quiche Muffins for your taste.

Mini Veggie Quiche Muffins

We too often skip breakfast because there is no time.  We are too busy, etc.  However, too often we find the time to buy a breakfast on the way to work.  However, with these, there is no need to buy anything on the way to work.  You just have to plan ahead and make them ahead of time.

Mini Veggie Quiche Muffins

Even if you can’t have a nice relaxing breakfast on a weekday morning, you can at least grab one of these healthy Mini Veggie Quiche Muffins to go.

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Mini Veggie Quiche Muffins

Mini Veggie Quiche Muffins are delicious, quick and easy, wholesome, portable, portion-controlled breakfasts that can go with you anywhere.
Course Breakfast, Eggs
Cuisine American
Keyword Egg Muffins, Mini Veggie Quiche Muffins, Quiche Muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 102kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 1/2 green bell pepper chopped
  • 1/2 red bell pepper chopped
  • 6 eggs
  • 1/2 cup half and half
  • 1/2 cup cooked asparagus chopped
  • 1 to mato chopped
  • 1/3 cup chunky salsa
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon each salt and pepper
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Instructions 

  • Preheat oven to 350 degrees F.
  • Spray a muffin tin with cooking spray.
  • In a large bowl beat 6 eggs. Stir in half and half.
  • In a large skillet, over medium heat, add oil. Then add onions and bell peppers and cook for about 5 minutes or until soft. Remove from heat. Add to egg mixture.
  • Add asparagus, tomato, and salsa to egg mixture.
  • Lastly add 2/3rd cup Cheddar cheese and salt and pepper.
  • Pour egg mixture into each muffin tin about 2/3rd full. Sprinkle the remaining shredded cheese on top of each egg muffin.
  • Bake in a preheated oven for about 18 to 20 minutes.
  • Serve immediately or refrigerate for up to 3 or 4 days.

Nutrition

Calories: 102kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 243mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 1mg

 

If you prefer a full quiche, be sure to check out my Crustless Spinach Quiche recipe!

Crustless Spinach Quiche

This post may be included in one of these fantastic link parties and the Weekend Potluck #113.

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Filed Under: 30-Minutes-or-Less, American, Bake, Breakfast / Brunch, Budget-friendly, Eggs, Featured Posts, Gluten Free, Healthy, Low Carb, Make Ahead, Mother's Day, Quick and Easy, Savory

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Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

Comments

  1. Marion@Life Tastes Good says

    April 3, 2014 at 2:31 pm

    Michele these look perfect! I love that they have asparagus in them! yummm

    Reply
  2. Kayla Seah says

    April 3, 2014 at 3:44 pm

    Perfect for breakfast! Thanks for sharing.

    Reply
  3. Renee's Kitchen Adventures says

    April 3, 2014 at 7:27 pm

    Egg muffins are a great easy way to have breakfast ready in no time. Make um once, and you’ve got breakfast all week long!

    Reply
  4. rob says

    July 15, 2014 at 4:29 am

    It looks real nice, but I’m a bit puzzled, being from another language. What is meant bij ‘half and half’? Is it milk, or half white and half dark flour?
    Thanks in advance

    Reply
    • Michele says

      July 15, 2014 at 8:17 am

      Rob, Half and half is made of half milk and half cream.

      Reply
  5. Lynda Stephens says

    February 20, 2018 at 8:34 am

    Do you use mini muffin tins or regular size?

    Reply
    • Michele says

      February 21, 2018 at 9:35 pm

      I used regular muffin pans.

      Reply
  6. Barbara says

    September 18, 2018 at 1:21 pm

    If I wanted to try this recipe as mini muffins, do you think it would make 24 minis? Any cooking time suggestion for mini muffin tin?

    Reply

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About Me

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. Read More…

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