Yields1 ServingPrep Time15 minsCook Time22 minsTotal Time37 mins
No-Stick Cooking Spray
12 Wholesome Pantry Eggs
12ozWholesome Pantry Frozen Broccoli
Wholesome Pantry Baby Spinach
ShopRite Roasted Red Peppers
Feta
Goat Cheese
Shredded Cheddar Cheese
1
Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
2
Whisk eggs until smooth. set aside
3
Into each muffin cup, add your desired toppings. Add a few tbsp of your desired cheese as well as a few tbsp of any vegetable to the bottom of each muffin cup. For ours, we went with 3 flavors: broccoli and shredded cheddar cheese, roasted red pepper and feta, and sauteed spinach and goat cheese.
4
Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.
5
Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
6
Let cool completely, then place in ziptop bags and into freezer. To reheat, simply place mini quiche(s) in a microwave safe bowl and heat on lowest setting for 1-2 minutes.
Ingredients
No-Stick Cooking Spray
12 Wholesome Pantry Eggs
12ozWholesome Pantry Frozen Broccoli
Wholesome Pantry Baby Spinach
ShopRite Roasted Red Peppers
Feta
Goat Cheese
Shredded Cheddar Cheese
Directions
1
Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
2
Whisk eggs until smooth. set aside
3
Into each muffin cup, add your desired toppings. Add a few tbsp of your desired cheese as well as a few tbsp of any vegetable to the bottom of each muffin cup. For ours, we went with 3 flavors: broccoli and shredded cheddar cheese, roasted red pepper and feta, and sauteed spinach and goat cheese.
4
Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.
5
Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
6
Let cool completely, then place in ziptop bags and into freezer. To reheat, simply place mini quiche(s) in a microwave safe bowl and heat on lowest setting for 1-2 minutes.
