Breakfast
Broccoli and Cheese Egg Muffins
Warm, cheesy egg muffins cradle tender bits of broccoli in every bite, the savory sharpness of cheddar and Pecorino mingling with fluffy eggs for a satisfying, protein-packed breakfast.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 167
- Protein
- 18g
- Carbs
- 5g
- Fat
- 9g
- Fiber
- 3g
- Sodium
- 317mg
Ingredients
- 4 cup broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup Pecorino romano (grated, or Parmesan cheese)
- 1 tsp olive oil
- salt and fresh pepper
- olive oil spray
Instructions
- Preheat oven to 350F.
- Steam the broccoli with a little water for about 3 to 5 minutes.
- When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
- Spray a standard size non-stick muffin tin generously with oil and spoon broccoli mixture evenly into 9 tins.
- In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
- Pour into the greased tins over broccoli until a little more than 3/4 full.
- Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
- Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.