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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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 102 kcal
Course:
Breakfast
Cuisine:
American
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.
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Nutrition Information
Calories
102kcal
(5%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
95mg
(32%)
Sodium
243mg
(10%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
585IU
(12%)
Vitamin C
13mg
(14%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 102
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 243mg | 10% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.