Broccoli Quiche Muffins

Health score
2%
Broccoli Quiche Muffins
30 min.
18
88kcal

Suggestions

Looking for a delicious and nutritious breakfast option that's perfect for busy mornings? Look no further than these Broccoli Quiche Muffins! These tasty muffins are packed with protein, thanks to the combination of eggs, ham, and broccoli, and they're also a great source of fiber from the all-purpose flour. With a total calorie count of just 88 kcal per muffin, they're a guilt-free indulgence that will keep you satisfied until lunchtime.

Not only are these Broccoli Quiche Muffins a meal in themselves, but they're also incredibly versatile. Serve them up for a hearty breakfast, a satisfying brunch, or even as a quick snack. And with a total of 18 muffins from one batch, there will be plenty to go around for family or friends.

The best part about these muffins is how easy they are to make. With just a handful of ingredients, including frozen broccoli, fully cooked ham, and Parmesan cheese, you can whip up a batch in no time. Simply combine the ingredients, fill the muffin cups, and bake until golden brown. They're the perfect make-ahead breakfast option, and they're sure to be a hit with everyone who tries them. So why wait? Give Broccoli Quiche Muffins a try today!

Ingredients

  • tablespoon double-acting baking powder 
  • cups broccoli frozen thawed drained chopped
  • 0.5 cup finely-chopped ham diced fully cooked
  • teaspoon parsley dried
  • 0.3 teaspoon thyme dried
  •  eggs 
  • 1.3 cups flour all-purpose
  • 0.3 teaspoon garlic powder 
  • medium onion chopped
  • teaspoon oregano dried
  • 0.5 cup parmesan cheese grated
  • 0.3 teaspoon salt 
  • 0.5 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • muffin liners

Directions

  1. Combine the broccoli, onion, ham and cheese; set aside. In a bowl, beat eggs until frothy.
  2. Add oil; mix well.
  3. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
  4. Fill greased muffin cups two-thirds full.
  5. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts

Calories88kcal
Protein21.11%
Fat38.48%
Carbs40.41%

Properties

Glycemic Index
13.11
Glycemic Load
5.28
Inflammation Score
-4
Nutrition Score
6.0099999541822%

Flavonoids

Apigenin
0.25mg
Luteolin
0.12mg
Isorhamnetin
0.32mg
Kaempferol
1.19mg
Myricetin
0.01mg
Quercetin
1.72mg

Nutrients percent of daily need

Calories:87.92kcal
4.4%
Fat:3.77g
5.81%
Saturated Fat:1.16g
7.27%
Carbohydrates:8.92g
2.97%
Net Carbohydrates:8.14g
2.96%
Sugar:0.59g
0.66%
Cholesterol:59.27mg
19.76%
Sodium:214mg
9.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.66g
9.32%
Vitamin K:18.33µg
17.46%
Vitamin C:14.28mg
17.31%
Selenium:9.45µg
13.51%
Phosphorus:91.64mg
9.16%
Vitamin B2:0.15mg
8.62%
Folate:33.77µg
8.44%
Calcium:83.88mg
8.39%
Vitamin B1:0.11mg
7.01%
Manganese:0.11mg
5.68%
Iron:0.95mg
5.3%
Vitamin A:197.25IU
3.94%
Vitamin B5:0.39mg
3.92%
Vitamin B3:0.74mg
3.72%
Vitamin B6:0.07mg
3.7%
Vitamin B12:0.21µg
3.54%
Zinc:0.52mg
3.44%
Fiber:0.78g
3.11%
Potassium:101.03mg
2.89%
Vitamin E:0.41mg
2.73%
Magnesium:9.56mg
2.39%
Vitamin D:0.31µg
2.05%
Copper:0.04mg
1.92%