Recipe Source: Recipe and photo from

Number of servings: 12

Time for preparation (including preparation and cooking): 55 min



3⁄4 cup low-fat cheddar cheese, shredded

1 cup green onion or onion, chopped (1 medium onion)

1 cup broccoli, chopped

1 cup tomatoes, diced

2 cups nonfat or 1% milk

4 eggs

1 cup baking mix (for biscuits or pancakes)

1 teaspoon Italian seasoning (or dried leaf basil and oregano)

1⁄2 teaspoon salt

1⁄2 teaspoon pepper



  1. Heat oven to 375 degrees. Lightly spray or oil 12 muffin cups.
  2. Sprinkle cheese, onions, broccoli and tomatoes in muffin cups.
  3. Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups.
  4. Bake until golden brown or until knife inserted in center comes out clean, 35-40 minutes. Cool 5 minutes.
  5. Refrigerate leftovers within 2 hours.


  • Try chopped zucchini or mushrooms as part of the vegetables
  • Use any variety of cheese your family enjoys
  • Bake in a pie pan instead of muffin cups (baking time will be longer)
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