Who’s says breakfast can only be in the morning? Pack these broccoli cheese quiches in your child’s lunchbox for a fun way to eat mid-day! Leftovers can also be wrapped up and stored in the freezer for up to 2 months.
Recipe created by Christine Pittman in partnership with Produce for Kids.
3 large eggs
1 (12 oz.) can fat-free evaporated milk
6 oz. broccoli florets, steamed
1 cup sharp finely grated Cheddar cheese
½ tsp. lemon pepper seasoning
4 mini sweet peppers, sliced into 6 rings each
Preheat oven to 350F. Lightly grease nonstick 12-cup muffin pan.
Lightly beat eggs in medium bowl. Add evaporated milk, broccoli, cheddar cheese and lemon pepper seasoning. Stir well.
Divide evenly between muffin cups. Top with 2 pepper rings.
Bake 20-25 minutes, or until knife inserted in center comes out clean. Cool in pan 15 minutes. Run knife around sides to loosen and remove from pan.
Serve immediately or refrigerate up to 3 days. These can also be individually wrapped and frozen up to 2 months.
Take the Pledge!
Take the Power Your Lunchbox Pledge to eat a healthier lunch and our partners will make a collective $1 donation to Feeding America! Plus, enter to win a new Eric Carle book for our Book-a-Day Giveaway.
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