Tempt My Tummy Tuesday….Broccoli Quiche Muffins

Yes, it is yet another yummy breakfast/ brunch recipe. As you know I am the MOPS Hostess at our church and am always looking for new tasty breakfast treats to share with my friends. I really liked this broccoli quiche muffin which I made for our meeting last week.  Enjoy!

Broccoli Quiche Muffins

Combine broccoli, ham, onion, cheese.

Beat eggs until frothy, then add oil and mix well.

Combine all dry ingredient - the dried herbs smell great!

Add the egg mixture to the dry ingredients, and broccoli mixture. Mix until just moistend.

Fill greased muffin cup two-thirds.

Ingredients:

• 1 (10 oz) package frozen chopped broccoli, thawed and drained

• 1 medium onion, chopped
• 1/2 cup diced fully cooked ham
• 1/2 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup vegetable oil
• 1 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp dried oregano
• 1 tsp dried parsley flakes
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp dried thyme

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

Enjoy!

My thoughts:  Next time I will try grated Swiss cheese instead of the recommended Parmesan cheese.  I think I would prefer that flavor better with the broccoli and ham.  Also, I am not one to want thing salty.  I hardly EVER add salt to my food – however, I think this recipe could use a little more salt.  It just needed that little extra seasoning.  Other than that – the muffins were great.