Mini Vegetable Quiche Muffins
**Ingredients:**
– 6 large eggs
– 1/2 cup milk
– 1/2 cup shredded cheddar cheese
– 1/2 cup diced bell pepper (any color)
– 1/2 cup chopped green onions
– 1/2 cup diced tomato
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 teaspoon dried oregano
– 1/4 teaspoon dried basil
– Salt and pepper to taste
– Olive oil or non-stick spray (for greasing the muffin tin)
**Instructions:**
1. **Preheat Oven:**
Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.
2. **Prepare Vegetables:**
Dice the bell pepper, chop the green onions, and dice the tomato. Set aside.
3. **Mix Egg Base:**
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper until well combined.
4. **Add Vegetables and Cheese:**
Stir in the shredded cheddar cheese, diced bell pepper, chopped green onions, and diced tomato.
5. **Fill Muffin Tin:**
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. **Bake:**
Bake in the preheated oven for 20-25 minutes, or until the quiches are set and the tops are golden brown. A toothpick inserted into the center should come out clean.
7. **Cool and Serve:**
Let the mini quiches cool in the muffin tin for a few minutes before removing them. Serve warm or at room temperature. Enjoy!
These mini vegetable quiche muffins are perfect for a quick breakfast or a light snack. They can be made ahead of time and stored in the refrigerator for a few days or frozen for longer storage. Feel free to customize with your favorite vegetables and cheeses.
