Broccoli and Cheese Egg Muffins

Name: Broccoli and Cheese Egg Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cup Broccoli Florets; 4 whole Eggs; 1 cup Egg White; 0.25 cup Reduced Fat Shredded Cheddar (Sargento); 0.25 cup Pecorino Romano Cheese, finely grated; 1 tsp Olive Oil; 0 teaspoon salt and fresh pepper to taste; 0 teaspoon Olive Oil Spray

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.

EvaWestonRDN_WNW

Prep5 min

Cook30 min

Total35 min

Servings4

Difficultyeasy

AmericanVegetarianBreakfast

Ingredients

4 cupBroccoli Florets
4 wholeEggs
1 cupEgg White
0.25 cupReduced Fat Shredded Cheddar (Sargento)
0.25 cupPecorino Romano Cheese, finely grated
1 tspOlive Oil
0 teaspoonsalt and fresh pepper to taste
0 teaspoonOlive Oil Spray

Instructions

1
Preheat oven to 350F.
2
Steam the broccoli with a little water for about 3 to 5 minutes.
3
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
4
Spray a standard size non-stick muffin tin generously with oil and spoon broccoli mixture evenly into 9 tins.
5
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
6
Pour into the greased tins over broccoli until a little more than 3/4 full.
7
Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
8
Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.