Description
Enjoy a protein-packed, low-carb breakfast with these delicious Broccoli and Egg Muffins, combining tender broccoli florets and fluffy eggs for a perfect start to your day.
Ingredients
1 cup broccoli florets, steamed and finely chopped
6 large eggs
1/2 cup shredded cheddar cheese (or cheese of choice)
1/4 cup milk or plant-based milk
Salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Non-stick cooking spray or oil for greasing
Instructions
Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
In a large bowl, whisk together eggs, milk, salt, pepper, paprika, and garlic powder.
Fold in the steamed, chopped broccoli and shredded cheese.
Pour the egg mixture evenly into the prepared muffin tin.
Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
Remove from oven, let cool for 5 minutes, then carefully remove from the tin.
Serve warm or store for later use.
Notes
Make sure to pat dry the steamed broccoli to prevent soggy muffins. You can substitute cheese with a plant-based alternative for a dairy-free option. For extra flavor, add herbs like parsley or chives. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American