Description
These Breakfast Egg Muffins with Broccoli & Cheddar are a delicious and convenient meal-prep option, perfect for busy mornings.
Ingredients
Scale
- 6 large eggs
- 1 cup broccoli florets, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Add the chopped broccoli and shredded cheddar cheese to the egg mixture and stir to combine.
- Grease a muffin tin with cooking spray or line with muffin liners.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the muffin tin.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Feel free to customize the muffins by adding other vegetables or meats.
- These muffins can be frozen for longer storage; reheat in the microwave when ready to eat.
- For a spicier version, add diced jalapeños or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg