Published by: Kristy Hawk
Easy Ham & Veggie Quiche Muffins made with tortillas instead of dough to keep them lower in carbs! These bite-sized breakfast cups combine ham, fresh vegetables, fluffy eggs and cheese in a tortilla shell. Perfect for meal prep or on-the-go breakfasts.
Why You’ll Love These
Quiche muffins are a fun and different way to enjoy quiche! They’re perfect for meal prep, on-the-go breakfast or freezing.
Ingredients
• 4 low carb carb tortillas *I use Hero tortillas
• 6 eggs
• 1 cup heavy cream
• 2 Tbsp butter
• 1 cup broccoli, chopped
• 1/4 of a red bell pepper, diced
• 1/4 of a yellow bell pepper, diced
• 1/4 of an orange bell pepper, diced
• 1 green onion, sliced
• 1 cup of ham, cubed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup shredded Colby Jack cheese
The filling for these Quiche Muffins is the same filling that is used for my Keto-friendly Ham & Cheese Crustless Quiche which can be found in my cookbook.
Directions
- Melt the butter in a skillet over medium heat.
- Add in the broccoli, onions and peppers and sauté for 5-10 minutes until tender.
- Remove from heat.
- Preheat oven to 350 degrees Fahrenheit.
- Brush some water on the edge of a tortilla and then roll it up loosely. Pinch the seams to seal.
6. Trim the ends off and then cut it into thirds.
7. Grease a muffin tin and then place each tortilla roll-up in a muffin cup.
8. Repeat with the remaining tortillas until you have all 12 muffin cups filled.
9. Whisk the eggs and heavy cream in a large bowl and then stir in the cooked veggies, cubed ham, salt, pepper and garlic powder.
10. Pour the egg mixture into the middle of each tortilla roll-up. *It is ok if the mixture goes around the outer edge of the tortilla.
11. Top each one with the Colby Jack cheese and then bake for about 35 minutes.
Estimated Nutrition
*This is an estimated calculation based on the ingredients listed with no substitutions.
Serving size: 1 muffin
Calories – 188
Protein – 9g
Fiber – 6g
Fat – 15
Carbohydrates – 7g
Quiche Muffins
Equipment
- 1 Silicone Muffin Pan *Silicone will work the best for removing these muffins from the pan.
Ingredients
- 4 low carb tortillas *I use Hero Bread Tortillas
- 6 large eggs
- 1 cup heavy whipping cream
- 2 Tbsp butter
- 1 cup broccoli, chopped
- 1/4 of a red bell pepper, diced
- 1/4 of an orange bell pepper, diced
- 1/4 of a yellow bell pepper, diced
- 1 green onion, sliced
- 1 cup ham, cubed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 cup shredded colby jack cheese *freshly shredded
Instructions
- Melt the butter in a skillet over medium heat.2 Tbsp butter
- Add in the broccoli, onions and peppers and sauté for 5-10 minutes. Once the veggies are tender, remove from the heat.1 cup broccoli, chopped, 1/4 of a red bell pepper, diced, 1/4 of an orange bell pepper, diced, 1/4 of a yellow bell pepper, diced, 1 green onion, sliced
- Preheat oven to 350 degrees F.
- Brush some water on the edge of a tortilla and then roll it up loosely. Pinch the seams to seal.4 low carb tortillas
- Trim the ends off and then cut it into thirds.
- Grease or line a muffin tin and then place each tortilla roll-up in a muffin cup. Repeat with the remaining tortillas until you have all 12 cups filled.
- Whisk the eggs and heavy cream in a large bowl and then stir in the cooked veggies, ham and seasonings.6 large eggs, 1 cup heavy whipping cream, 1 cup ham, cubed, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
- Pour the egg mixture into the middle of each tortilla roll-up. *It is ok if the mixture goes around the outer edge of the tortilla.
- Top each one with the colby jack cheese and then bake for 35 minutes. Let cool somewhat before removing from the pan.1 cup shredded colby jack cheese
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