Broccoli Cheddar Egg Muffins
These broccoli cheddar egg muffins may be small but are packed with protein. Dab on some hot sauce to really fire up your morning.
Servings 12 Egg Muffins
INGREDIENTS
- 10 eggs
- 2 cups broccoli chopped (tiny bites)
- 1 cup cheddar cheese shredded
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
INSTRUCTIONS
- Preheat oven to 350℉ and grease the muffin tin.
- Chop broccoli into small bite sizes and evenly distribute in the muffin tin.
- Whisk together eggs, milk, salt and pepper. Fold in the cheese.
- Pour egg mixture into each muffin cup to about ¾ full.
- Cook for 20-24 minutes.
TIPS + TRICKS
Store in an air-tight container for up to 5 days in the refrigerator or 3 months in the freezer. To reheat from the fridge, pop in the microwave for about 15-30 seconds. To thaw from the freezer, place egg muffins in the refrigerator overnight. Heat in microwave for about 15-30 seconds.
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