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.
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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.
Keep an Eye Out: Ovens can be tricky, so watch that cooking time.
Meal Prep? No Problem: Store these in the fridge or freezer.
