Broccoli and Cheese Egg Muffins
I enjoy whipping up a quick batch of these simple, high-protein Broccoli and Cheese Egg Muffins. They're perfect for meal prepping or for a nutritious breakfast when you're short on time.
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Ingredients
- 4 cups broccoli florets
- 1/4 cup Pecorino romano
- 1 tsp olive oil
- salt and fresh pepper
- olive oil spray
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar
- 4 whole large eggs
Equipment Needed
- nonstick muffin tin
Instructions
- 1
Begin by setting your oven temperature to 350°F (175°C).
- 2
In a pot, briefly steam the broccoli with a small amount of water for approximately 3 to 5 minutes.
- 3
Once the broccoli is tender, break it into smaller pieces and combine it with olive oil, salt, and pepper. Stir thoroughly to ensure even coating.
- 4
Generously coat a standard-sized non-stick muffin tin with cooking spray, then distribute the broccoli mixture evenly among 9 of the muffin cups.
- 5
In a separate medium bowl, whisk together the egg whites, whole eggs, shredded cheese, salt, and pepper until well blended.
- 6
Carefully pour the egg mixture into the prepared muffin tins over the broccoli, filling each cup just over three-quarters full.
- 7
Sprinkle additional grated cheddar on top of each muffin and bake in the preheated oven for about 20 minutes, or until fully set. Serve hot.
- 8
For any remaining muffins, wrap them tightly in plastic wrap and place them in the refrigerator for later enjoyment throughout the week.