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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

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