Broccoli & Cheddar Egg Muffins
These broccoli and cheddar egg muffins are a protein-packed, savory breakfast or snack. They're quick to prepare and perfect for busy mornings. Nutritious, delicious, and only 90-100 calories each!
Make This Recipe
Ingredients
8 Eggland's Best eggs, large
1/4 cup milk at room temperature
1 cup broccoli florets
1/2 cup shredded cheddar cheese
1/4 cup diced red bell pepper
2 tablespoons chopped fresh chives, for garnish
Preparation
- Preheat Oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
- Whisk together eggs, milk, salt, and pepper until smooth.
- Mix in chopped broccoli, shredded cheddar cheese, and diced red bell pepper into the egg mixture.
- Pour the egg mixture into the muffin cups about 3/4 full.
- Place the muffin tin in a larger baking dish. Carefully pour hot water into the larger dish, filling it about halfway up the sides of the muffin tin.
- Bake for 18-20 minutes until the egg cups are set.
- Allow the egg cups to cool in the tin for 5 minutes. Transfer to a wire rack, then garnish with chopped fresh chives before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 100 |
| Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 160mg |
| Sodium | 200mg |
| Carbohydrates | 3g |
| Dietary Fiber | 2g |
| Protein | 8g |