Broccoli and Egg Muffins

These broccoli and egg muffins make a yummy breakfast and are great for making ahead as a breakfast for busy families on the go.

What You'll Need
- 1 cup broccoli florets (frozen or fresh)⁣
- 2 large eggs⁣
- ½ cup egg whites⁣
- ¼ cup parmesan cheese⁣, grated
- 1 teaspoon olive oil⁣
- salt and pepper, if desired⁣
- cooking spray⁣

Cooking Instructions
- Preheat the oven to 350°.⁣
- Steam broccoli florets in water for 5 minutes or around 10 minutes if frozen.⁣
- Crumble florets in a small bowl. Add olive oil, salt, and pepper. Mix well.⁣
- Coat a cupcake tin with cooking spray and spoon broccoli mixture into tins.⁣
- In a medium bowl, beat eggs and egg whites until combined. Add parmesan cheese, salt, and pepper. Mix well.⁣
- Add egg mixture on top of broccoli crumbles until the tins are ¾ full. ⁣
- Bake muffins in the oven for 10 minutes and serve warm.⁣
- Store leftovers in the fridge. The muffins can be reheated in the microwave for a easy breakfast on the go.

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