Broccoli and Cheddar Egg Muffins
Broccoli and Cheddar Egg Muffins
Ingredients
For the Egg Muffins
- 8 large eggs
- 1/4 cup milk
- 1 cup fresh broccoli florets, finely chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
- olive oil, for greasing
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup standard muffin tin with olive oil or cooking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
⏱️ 3 min
- 3
Add the finely chopped broccoli florets and shredded cheddar cheese to the egg mixture. Stir gently to ensure the broccoli and cheese are evenly distributed.
⏱️ 2 min
- 4
Carefully pour the egg mixture into the prepared muffin cups, filling each about two-thirds full. You should have enough mixture for 8-10 muffins.
⏱️ 2 min
- 5
Bake in the preheated oven for 18 to 22 minutes, or until the egg muffins are set, lightly golden brown, and cooked through. A knife inserted into the center should come out clean.
⏱️ 20 min•🌡️ 350
- 6
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool slightly further. Serve warm or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Cheddar Egg Muffins
Ingredients
For the Egg Muffins
- 8 large eggs
- 1/4 cup milk
- 1 cup fresh broccoli florets, finely chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
- olive oil, for greasing
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup standard muffin tin with olive oil or cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
⏱️ 3 min - 3
Add the finely chopped broccoli florets and shredded cheddar cheese to the egg mixture. Stir gently to ensure the broccoli and cheese are evenly distributed.
⏱️ 2 min - 4
Carefully pour the egg mixture into the prepared muffin cups, filling each about two-thirds full. You should have enough mixture for 8-10 muffins.
⏱️ 2 min - 5
Bake in the preheated oven for 18 to 22 minutes, or until the egg muffins are set, lightly golden brown, and cooked through. A knife inserted into the center should come out clean.
⏱️ 20 min•🌡️ 350 - 6
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool slightly further. Serve warm or at room temperature.
⏱️ 3 min