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12 muffins
Prep time:
10 minutes
Cooking time:
45 minutes


¾ cup shredded cheddar cheese
1 cup chopped onion (any type)
1 cup chopped broccoli
1 cup diced tomato (fresh)
2 cups nonfat or 1% milk
4 eggs
1 cup baking mix (for biscuits or pancakes)
1 teaspoon Italian seasoning (or basil and oregano)
½ teaspoon salt
½ teaspoon pepper


  1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups.
  2. Sprinkle cheese, onions, broccoli and tomatoes in muffin cups.
  3. Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups.
  4. Bake until golden brown or until knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes.
  5. Refrigerate leftovers within 2 hours.


  • Try chopped zucchini or mushrooms as part of the vegetables.
  • Use any variety of cheese your family enjoys
  • Bake in a pie pan instead of muffin cups (baking time will be longer)