Broccoli Egg Muffins
These broccoli egg muffins are healthy, delicious, low carb egg bites that are super easy to make. They make for a wonderful high protein breakfast or on-the-go snack.
Servings: 12 muffins
Equipment
Ingredients
- 3.5 cups broccoli cut into smaller florets
- 10 eggs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg ( or paprika if you don't like nutmeg)
- 3/4 cup shredded cheddar
Instructions
- Preheat oven to 350 degrees F. Grease a silicone muffin tin or a regular muffin tin with olive oil or butter. Note: Silicone muffin tins work best to avoid the eggs sticking to the pan.
- Steam the broccoli. Put the broccoli into a pan with 1/2 cup of water. Once the water starts boiling, cover the pan and cook the broccoli for 3-5 mins.
- In a large bowl, add all the eggs and mix. Then add the, salt, pepper, nutmeg, garlic powder and onion powder, shredded cheddar, and mix. Add the steamed broccoli. Mix again.
- Evenly pour the mixture into the muffin tins, making sure to get broccoli into each tin.
- Bake for 23-28 minutes, until the egg muffins are set. Let the muffins cool for a 5 minutes and then run a knife around the edges to remove them. Eat or let them cool on a wire rack.
Notes
- Instead of shredded cheddar, you can use shredded Parmesan or Swiss cheese.
- Instead of ground nutmeg, you can use paprika. If you prefer more of a smokey heat, use paprika.
Nutrition
Serving: 1muffin | Calories: 91kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 204mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 83mg | Iron: 1mg