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Quiche Muffins

Yields96 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

A Texas–sized muffin made with San Antonio River Mill Country Style Biscuit Mix, fresh eggs, zucchini, ham, and three kinds of cheeses.

 3 cups - San Antonio River Mill Brand® Country Style Biscuit Mix
 ¾ cup - Swiss cheese, grated
 ¾ cup - provolone cheese, grated
 ¾ cup - cheddar cheese, grated
 ¾ cup - green onions, chopped (with green tops)
 2 cups - zucchini, shredded
 ¾ cup - butter, unsalted, melted
 2 ¼ cups - ham, diced
 1 cup - milk
 4 each - eggs, large
1

Preheat oven to 350°F; oil muffin cups.

2

Stir eggs, milk, butter and biscuit mix in a bowl.

3

Stir in remaining ingredients, blending thoroughly (batter may be refrigerated overnight in an air-tight container).

4

Scoop batter into prepared muffin cups:

- Jumbo cups: 1 cup batter

- Mini cups: 1 tablespoon batter.

5

Bake (baking time will not be significantly affected if batter has been refrigerated):

- Jumbo cups: 25 to 30 minutes

- Mini cups: 15 to 18 minutes

6

Remove from oven; allow cooling slightly before removing from pan.

Nutrition Facts

0 servings

Serving size

1 mini muffin

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