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I like making a batch of those easy make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go.
Broccoli and Cheese Egg Muffins
These egg muffins are an incredible solution to start the morning because they’re high in protein, taste great and satisfy me until lunch. You possibly can fill them with any combination of vegetables, cheese and meats you want. I refrigerate them, then pop them within the microwave for one minute when I would like a fast breakfast. I also make egg white muffins in the event you want something leaner.
You possibly can make these egg muffin cups so many alternative ways with whatever you’ve hanging around in your refrigerator. Listed here are another suggestions.
Egg Muffin Variations:
- Eggs: I normally wish to mix egg whites with whole eggs, but in the event you slightly use egg whites, that’s nice too.
- Green Eggs and Ham – Add frozen spinach, chopped scallions, and ham.
- Kale – Add chopped onions and chopped fresh baby kale.
- Mushrooms and Cheese – sliced mushrooms and Swiss cheese.
- Or try these Loaded Egg Muffins.
How Long Do Egg Muffins Last In The Fridge?
You possibly can store egg muffins within the refrigerate for as much as 5 days. To heat up, microwave in 30-second intervals until heated through.
How To Make Broccoli and Cheese Egg Muffins
More Breakfast Meal Prep Ideas
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Yield: 4 servings
Serving Size: 2 egg muffins
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Preheat oven to 350F.
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Steam the broccoli with a bit water for about 3 to five minutes.
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When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
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Spray an ordinary size non-stick muffin tin generously with oil and spoon broccoli mixture evenly into 9 tins.
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In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
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Pour into the greased tins over broccoli until a bit greater than 3/4 full.
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Top with grated cheddar and bake within the oven until cooked, about 20 minutes. Serve immediately.
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Wrap any leftovers in plastic wrap and store within the refrigerator to enjoy in the course of the week.
Last Step:
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Serving: 2 egg muffins, Calories: 167 kcal, Carbohydrates: 5 g, Protein: 18 g, Fat: 8.5 g, Cholesterol: 170 mg, Sodium: 317 mg, Fiber: 2.5 g