🥚 Broccoli & Cheese Egg Muffins
🎯 Difficulty: Easy
⏱️ Time: 25–30 minutes
🍽️ Servings: 4 (makes 8–10 muffins)
🔥 Estimated Calories: ~120–150 kcal per muffin
🧂 Ingredients
- Eggs: 6 large (~420 kcal)
- Milk (any type): 1/4 cup (~40 kcal)
- Broccoli (chopped and steamed): 1 cup (~30 kcal)
- Shredded cheese (cheddar or mozzarella): 1/2 cup (~200 kcal)
- Onion (finely chopped, optional): 1/4 small (~10 kcal)
- Salt & pepper: to taste
- Olive oil or butter (for greasing): 1 tsp (~40 kcal)
👨🍳 Step-by-step Instructions
Step 1: Preheat Oven
Preheat your oven to 180°C (350°F).
Lightly grease a muffin tin with olive oil or butter.
Step 2: Prepare the Filling
Steam broccoli until tender (about 3–5 minutes), then chop finely.
Optional: Lightly sauté onions if using, for extra flavor.
Step 3: Whisk the Eggs
In a large bowl, whisk together eggs, milk, salt, and pepper.
Stir in chopped broccoli, cheese, and onion (if using).
Step 4: Fill the Muffin Tin
Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
Step 5: Bake
Bake for 18–22 minutes, or until the egg muffins are puffed and set in the center.
Let cool for 5 minutes before removing from the tin.
💡 Tips
- Store leftovers in the fridge for up to 4 days; reheat in the microwave.
- Add diced ham or bell peppers for extra flavor and texture.
- Use silicone muffin cups for easy removal and less cleanup.
- Great for meal prep—perfect as a grab-and-go breakfast or snack.
