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12 servings
40 Minutes
tools
- Muffin tin
- Whisk
Ingredients
- 2 cups + 2 tbsp Almond flour
- ¼ cup Coconut flour
- 1 tsp Sea salt
- ½ cup Coconut oil
- 1 cup Frozen broccoli
- 5 Eggs
- ½ cup Unsweetened coconut creamer
- ¼ tsp Ground black pepper
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- ½ cup Shredded vegan cheddar cheese
Instructions
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1In a bowl, combine almond flour, coconut flour, ½ tsp sea salt, and coconut oil. The mixture should be crumbly and press together when pinched.·Preheat oven to 375℉ and grease a muffin tin.
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2Transfer crust mixture to muffin tin and bake for 10-12 minutes, or until crusts are slightly golden brown but not all the way done.
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3Transfer frozen broccoli to a microwave-safe bowl and microwave for 30 minutes.·Transfer the florets (leaving any excess water behind) to a cutting board and chop into small pieces.
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4In a bowl, whisk together eggs, coconut creamer, ½ tsp salt, pepper, garlic powder, and onion powder.·Add chopped broccoli and cheddar cheese and whisk again.
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5Transfer egg mixture to crust cups and bake for 15-20 minutes, or until egg mixture is set.
When Quiche Gets an Upgrade
Everyone always says breakfast is the most important meal of the day, and we’re not here to argue. There’s just something special about starting your day with a nice breakfast that fuels you for no matter what you have planned. Because you can never have too many easy breakfast meal prep recipes, we wanted to share the recipe for these keto broccoli cheddar quiche cups! These delicious egg cups are baked in a muffin tin so they’re already portioned out for you, unlike the traditional full-size quiche.
If you find yourself hungry after breakfast often, these keto broccoli cheddar quiche cups might just be the solution you need! With 256 calories, 4 grams net carbs, 23 grams fat, and 7 grams protein per serving, make this recipe ahead of time and you have breakfast for the week that fits with a keto meal plan! This dish is also portioned perfectly if you are the extra hungry type and might want two quiche cups for one meal.
To keep this breakfast keto-friendly we make an easy crust recipe with almond flour, coconut flour, coconut oil, and salt. Just 4 simple ingredients make a buttery, flakey crust that is dying to be filled with savory broccoli and cheddar egg filling. If you’re a fan of broccoli cheddar soup, then you’re going to love this recipe even more! You can’t overlook the classic combo of hearty broccoli and cheddar cheese, especially with breakfast!
Make sure to grease your muffin tin well so that your keto broccoli cheddar quiche cups come out easily! You might need to use an offset spatula or knife to ease them out. Store any extras that you aren’t eating in an air-tight container in the fridge, and reheat in the oven or microwave! If you’re a hot sauce person, definitely don’t hesitate to put some on your quiche cups to round out the dish.
