Yield: 12 egg muffins
Broccoli Cheese Egg Muffins
Three ingredients makes these Broccoli Cheese Egg Muffins an easy and healthy way to start out the day. Grab a few for breakfast or even a quick snack in the middle of the day.
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Ingredients
- 12 eggs
- 2 cups very finely chopped broccoli
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 375 degrees. Spray a regular muffin tin with nonstick spray.
- Whisk the eggs.
- Stir in the broccoli, 1 1/2 cups cheese, salt, and pepper.
- Divide the egg mixture evenly into the muffin tin cavities. Top with the remaining cheese. Bake 18-20 minutes. Remove the tin from the oven and let cool 2 minutes.
- Run a butter knife around the edges of the egg muffins and lift out. Serve immediately.
- Store the leftovers in a sealed container in the refrigerator. Reheat in the microwave for 15-20 seconds.
Notes
*These egg muffins can be individually wrapped and frozen for up to 3 months. Reheat in the microwave for 30 seconds or in a toaster oven.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 205mgSodium: 293mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 11g