Healthy Quiche Muffins made with eggs, broccoli, and deli turkey are a low carb and protein packed breakfast you can take on the go. Make a batch on the weekend and enjoy this tasty breakfast all week long. Jump to Recipe keyboard_arrow_down
Quiche muffins are one of my all-time favorite recipes to make. I love the convenience of being able to take them to go and make them with whatever I happen to have at home. This version packed with deli turkey, broccoli, and cheddar cheese pack in the protein and flavor.
When it comes to breakfast ideas, I am always looking for something that is portable. Mornings are hectic and having a breakfast that is prepped and ready to go in the fridge can be an absolute lifesaver. That's where these Turkey and Broccoli Quiche Muffins come into play. They are super easy to prep, taste great warm or cold, and are the perfect grab and go breakfast for busy mornings. Usually, I will grab a couple of these quiche muffins, a banana, and I am good to go.
Also, I have a minor obsession with these quiche muffins and they are something you will find in my fridge on a weekly basis. Usually, they are made with a hodgepodge of whatever leftover cooked veggies I have in the fridge, a handful of cheese, and anything else within arm's length. Most of the time I don't take the time to photograph and share them, but these little darlings packed with turkey, broccoli, and cheddar cheese were too good not to share.
Now truth be told, I really love deli turkey. I eat it directly from the package slice by slice pretty regularly, so this recipe is right up my alley. When it comes to deli turkey, normally I buy the black pepper turkey or anything that looks like it has some spice or flavor. Personally, I think that works best in this type of recipe since it adds extra flavor to the egg muffins. Then it some quickly sauteed broccoli and a good serving of cheddar cheese.
There are a few important things to consider when making any kind of Quiche Muffin to ensure you get the best outcome:
- Cook the veggies first: Although you can add raw veggies, the quiche comes out much better if you cook the vegetables first. Since the eggs cook quickly, the vegetables just don't have time to cook in the mixture and personally I don't like biting into a soft quiche muffin with really crunchy vegetables. Also if you are using a vegetable with a lot of moisture, you will also want to drain off any excess liquid. If you don't have time to cook your vegetables, I recommend using defrosted frozen vegetables since they are softer.
- Add milk: Adding milk to the egg mixture helps the muffins to have a soft texture and rise. You can use dairy milk or a nut milk. If you want a non-dairy option, you plain carbonated water to add some rise to the eggs.
- Cheese: You can use virtually any cheese you like in quiche muffins. Personally, I like using a stronger flavored cheese so I can really taste it in the muffins, but anything will work - mozzarella, feta, goat cheese, Parmesan, pepper jack, you get the idea.
Can I freeze Mini Quiche?
One of the best things about this recipe is how easy it is to freeze them for future use. To get the best result, first, let the quiches fully cool after coming out of the oven. Next, place them on a baking sheet and place them in the freezer for 3-4 hours until they are solid. Then place them in a freezer safe bag or container for storage.
How do reheat quiche muffins?
If you are reheating the mini quiche from frozen, you have two options. You can reheat them in a 400 degree oven for 10-15 minutes. You can also wrap them in a moist paper towel and reheat them in the microwave. This generally takes between 60-90 seconds, but it will depend on your specific microwave. If you are reheating them from the fridge, they will take about 30-60 seconds in the microwave. To ensure the eggs don't get rubbery, consider wrapping the quiche in a moist paper towel before microwaving.
How do you store mini quiche muffins after baking?
Quiche muffins can be stored in an airtight container in the fridge for 3-5 days. Always let them fully cool before placing them in the refrigerator for best results.
Looking for more healthy quiche muffin recipes?
Turkey Quiche Muffins with Broccoli
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- 8 U whole eggs
- 2 cups broccoli, diced
- 1/4 U chopped onion
- 1 U garlic clove, minced
- 1/4 cup non fat milk
- 3/4 lb. deli turkey breast (chopped)
- 1/2 cup shredded reduced fat cheddar cheese
- salt and pepper
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Preheat the oven to 375 degrees and spray a standard muffin tin with non fat cooking spray.
Spray a saute pan with cooking spray and saute the onions until the begin to become translucent. Add the broccoli and garlic and continue to saute until warmed through. Drain any excess liquid.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until frothy. Stir in the broccoli mixture, turkey, and cheese.
Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy. These are great warm or cold and will keep well in an airtight container in the refrigerator.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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