02/04/2026
✨🥚 High protein, veggie packed quiche bites 🧀🥦
Go ahead and sleep in a little – these make-ahead breakfast quiches are perfect for those never planned, but often inevitable, no-fuss-fly-out-the-door mornings.
Just grab a few of these quiches, re-heat (if desired), and go!
You can thank us later.
Ingredients
- 3 cup button mushrooms sliced
- 2 cup broccoli cut into small florets
- 1 cup zucchini chopped
- 1/2 cup bell peppers chopped (use red if available)
- 3 tbsp extra virgin olive oil
- 2 tsp each dried basil and oregano
- 8 second spritz olive oil cooking spray
- 1 3/4 cup egg white
- 2 egg
- 1/4 cup skim milk
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 3/4 cup grated light mozzarella cheese (Garnish)
Instructions
1. Preheat oven to 350 Degrees Fahrenheit. Line a baking sheet with tinfoil and set aside.
2. In a large bowl, combine veg, oil, and herbs. Toss vegetables to coat. Place veg on a baking sheet and roast for 20 mins (stirring at 10 mins).
3. Meanwhile, mist a regular sized 12-cup muffin tin with cooking spray. In the same bowl the vegetables were prepped in, add egg whites, eggs, milk, salt and pepper. Whisk to combine and add air, 2-3 mins.
4. Remove veg from oven and distribute evenly into muffin cups (muffin cups should be quite full).
5. Using a ¼ cup measuring scoop, add a ¼ cup of the egg mixture into the muffin cups over roasted veg.
6. Bake quiches for 15 mins. Remove from oven and sprinkle each quiche with 1 tbsp of cheese.
7. Return to oven until cheese has melted and quiches appear firm, 5-10 mins.
This easy recipe was featured in this months FREE enewsletter (macros included).
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