Broccoli & Cheese Egg Muffins
When you need a quick breakfast, make a big batch of these delicious, savory egg muffins to have them for the week for a grab-and-go meal. They are also perfect for sack lunches for school and/or work.
Ingredients
- 7 oz broccoli florets
- 1 Tb olive oil
- 6 large eggs
- 2.1 oz heavy cream
- 2.5 oz full-fat Cheddar cheese finely grated
- 1 tsp gluten-free baking powder
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 355°F (180°C) and line a muffin tray with 8 parchment cups.
- Chop the broccoli florets in a food processor.
- Heat the olive oil in a large non-stick pan and add in the broccoli. Fry over medium-high heat for 4-5 minutes, stirring regularly. Transfer to a wide, shallow bowl and leave to cool a little. (I use a wide bowl as it speeds up cooling.)
- Stir in the cooled broccoli and grated cheese, then divide the mixture between the 8 parchment cups. I like to use the ¼ cup from a set of measuring cups to do so, because you can be assured every ‘muffin’ gets equal amounts of the broccoli (which may sink to the bottom of the bowl).
- Bake on the middle shelf in the oven for 14-15 minutes.
- Delicious enjoyed warm, or straight from the fridge. Better yet, they freeze well!
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 2gProtein: 9gFat: 12gSaturated Fat: 5gCholesterol: 150mgSodium: 230mgFiber: 1gSugar: 1g