Broccoli and Cheese Egg Muffins

Broccoli and Cheese Egg Muffins

from skinnytaste.com
35 min

I love making a batch of these easy make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go.

Ingredients

  • 4 cups broccoli florets
  • 4 whole large eggs
  • 1 cup egg whites
  • 1/4 cup reduced fat shredded cheddar (Sargento)
  • 1/4 cup Pecorino romano (grated, or Parmesan cheese)
  • 1 tsp olive oil
  • salt and fresh pepper
  • olive oil spray

Directions

  1. 1

    Preheat oven to 350F.

  2. 2

    Steam the broccoli with a little water for about 3 to 5 minutes.

  3. 3

    When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.

  4. 4

    Spray a standard size non-stick muffin tin generously with oil and spoon broccoli mixture evenly into 9 tins.

  5. 5

    In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.

  6. 6

    Pour into the greased tins over broccoli until a little more than 3/4 full.

  7. 7

    Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.

  8. 8

    Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.