broccoli cheddar mini quiches broccoli cheddar mini quiches Israeli Kitchen These quiches are the wholesome egg breakfast you deserve. (Photo: Jerry James Stone)

Broccoli cheddar mini quiches

You'll want to double up to make this easy breakfast last all week.

By Jerry James Stone

Print
  • Yield: Makes 6 quiches
  • Prep time: 5 minutes
  • Cook time: 15 minutes

Breakfast on the go or your next brunch, these broccoli-packed mini quiches are a great way to start any day. They will keep in the fridge for about a week, so double up if you need to.

Ingredients

  • 8 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese (cheddar and jack)
  • 1/2 teaspoon salt
  • 1 cup finely chopped broccoli (about 1 stalk)
  • Cooking spray

Directions

Preheat the oven at 375° F.

Whisk together the eggs. Then whisk in the milk and salt.

Mix the chopped broccoli into the egg mixture along with the shredded cheese.

Divide the mixture between 6 muffin cups in a muffin tin pan.

Place in the oven and bake for 15 minutes, until the eggs have set and appear golden brown on top.

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Jerry James Stone is a vegetarian and vegan food blogger who has created recipes for the Discovery Channel, Whole Foods Market, and many more.

Related Topics: Breakfast, Vegetarian

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