Broccoli cheddar mini quiches
You'll want to double up to make this easy breakfast last all week.
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.
- 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
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.