Broccoli and Cheddar Egg Muffins

Are you Looking to boost your breakfast game with something unique yet healthy? Look no further than Broccoli and Cheddar Egg Muffins. Easy to make and packed with flavor, they’re just what you need to start your day right. Let’s dive into this delightful recipe.

Ingredients for this Broccoli and Cheddar Egg Muffins

Whipping up 6 servings of Broccoli and Cheddar Egg Muffins? Here’s what you’ll need:

• Eggs: 6 large ones
• Broccoli: A good handful, about 1 cup (240 ml) or 150 grams
• Cheddar Cheese: Get the good stuff, about 1 cup (4 oz) or 115 grams shredded
• Milk: 1/4 cup (60 ml) or 60 ml, your choice
• Salt & Pepper: 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) pepper
• A Little Olive Oil or Butter: Just a tbsp (15 ml) or 15 grams

Time to Cook

• Prep Time: About 15 minutes, depending on how fast you chop
• Cooking Time: Around 20 minutes
• Total Time: Just 35 minutes from start to finish

Feeds 6 hungry people

Nutritional Nitty-Gritty

For each serving, you’ll be dishing up:

• Calories: 180 (that’s less than most muffins!)
• Protein: A whopping 12g
• Fats: 13g (but the good kind)
• Carbs: A minimal 3g

And loads more essential nutrients.

Let’s Get Cooking!

1. Turn up the Heat: Get that oven to 375°F (190°C). Give your muffin tin a light greasing.
2. Chop Chop with the Broccoli: Cut it up small, and gather about 1 cup or 150 grams.
3. Beat those Eggs: Whisk the 6 large eggs with the milk, salt, and pepper.
4. Mix in the Good Stuff: Toss in the broccoli and cheddar cheese. Mix it all together.
5. Muffin Time: Pour into the muffin tin, about two-thirds in each cup.
6. Bake those Beauties: Into the oven for 20 minutes, until they’re golden and set.

Pro Tips

1. Quality Counts: Fresh ingredients always make a difference.
2. Keep an Eye Out: Ovens can be tricky, so watch that cooking time.
3. Meal Prep? No Problem: Store these in the fridge or freezer.

Serving Up

Broccoli and Cheddar Egg Muffins are perfect with a side of fresh fruit or a crisp salad. Enjoy them hot, cold, at home, or on the run. The choice is yours!

BROCCOLI AND CHEDDAR EGG MUFFINS

Hey, food lovers! Looking to boost your breakfast game with something unique yet healthy? Look no further than Broccoli and Cheddar Egg Muffins. Easy to make and packed with flavor, they’re just what you need to start your day right. Let’s dive into this delightful recipe.

5 from 4 votes

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Course: Appetizer, Dessert, Snack

Keyword: breakfast, food to satisfy you, snacks

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

BROCCOLI AND CHEDDAR EGG MUFFINS

Amount per Serving

Calories

180

% Daily Value*

Fat

 

13

g

20

%

Carbohydrates

 

3

g

1

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Eggs: 6 large ones
• Broccoli: A good handful about 1 cup (240 ml) or 150 grams
• Cheddar Cheese: Get the good stuff about 1 cup (4 oz) or 115 grams shredded
• Milk: 1/4 cup 60 ml or 60 ml, your choice
• Salt & Pepper: 1/2 tsp 2.5 ml salt, and 1/4 tsp (1.25 ml) pepper
• A Little Olive Oil or Butter: Just a tbsp 15 ml or 15 grams

Instructions

• Turn up the Heat: Get that oven to 375°F (190°C). Give your muffin tin a light greasing.
• Chop Chop with the Broccoli: Cut it up small, and gather about 1 cup or 150 grams.
• Beat those Eggs: Whisk the 6 large eggs with the milk, salt, and pepper.
• Mix in the Good Stuff: Toss in the broccoli and cheddar cheese. Mix it all together.
• Muffin Time: Pour into the muffin tin, about two-thirds in each cup.
• Bake those Beauties: Into the oven for 20 minutes, until they’re golden and set.

Notes

Quality Counts: Fresh ingredients always make a difference.
Keep an Eye Out: Ovens can be tricky, so watch that cooking time.
Meal Prep? No Problem: Store these in the fridge or freezer.