Start your day with our delicious Broccoli and Cheddar Egg Muffins. Packed with protein and veggies, these muffins are a nutritious and convenient breakfast option.
Broccoli and Cheddar Egg Muffins
Looking for a healthy and easy breakfast idea? Try our Broccoli and Cheddar Egg Muffins recipe. These savory muffins are loaded with protein from eggs and packed with the goodness of broccoli and cheddar cheese.
Perfect for meal prep or grab-and-go mornings, these muffins will keep you satisfied and energized throughout the day.
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Broccoli and Cheddar Egg Muffins
Ingredients
- 6 large eggs
- 1 cup chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped fresh herbs (such as parsley or chives)
Nutritional Information (Per Serving)
- Calories: 150
- Protein: 12g
- Carbohydrates: 3g
- Fiber: 1g
- Fat: 10g
- Sugar: 1g
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Stir in the chopped broccoli florets and shredded cheddar cheese.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until the egg muffins are set and slightly golden on top.
- Allow the muffins to cool for a few minutes before removing them from the tin.
- Garnish with chopped fresh herbs, if desired, and serve warm.
- These egg muffins can be stored in the refrigerator for up to 3 days. Reheat before serving.
Service Suggestion
- Enjoy the Broccoli and Cheddar Egg Muffins with a cup of hot coffee or tea.
- Serve alongside whole wheat toast or English muffins for a heartier meal.
Notes
- Add a pinch of red pepper flakes for a hint of spiciness.
- Serve with a side of fresh fruit or a green salad for a complete breakfast.
