I like creating a batch of those simple make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast at the cross.
Broccoli and Cheese Egg Muffins
These egg desserts are a good way to begin the morning as a result of they’re excessive in protein, style nice and fulfill me till dinner, You can fill them with any aggregate of greens, cheese and meats you favor. I refrigerate them, then pop them within the microwave for one minute after I desire a fast breakfast. I additionally make egg white desserts if you need one thing leaner.
You could make those egg muffin cups such a lot of alternative ways with no matter you will have putting round on your fridge. Here are every other ideas.
Egg Muffin Variations:
- Eggs: I normally like to mix egg whites with complete eggs, however should you’d slightly use egg whites, that is positive too.
- Green Eggs and Ham – Add frozen spinach, chopped scallions, and ham.
- Kale – Add chopped onions and chopped contemporary child kale.
- Mushrooms and Cheese Sliced mushrooms and Swiss cheese.
- Or take a look at those Loaded Egg Muffins,
How Long Do Egg Muffins Last In The Fridge?
You can retailer egg desserts within the fridge for as much as 5 days. To warmth up, microwave in 30-second durations till heated thru.
How To Make Broccoli and Cheese Muffin Eggs
More Breakfast Meal Prep Ideas
Serving Size: 2 egg desserts
- Preheat oven to 350F.
- Steam the broccoli with just a little water for roughly 3 to five mins.
When broccoli is cooked, disintegrate into smaller items and upload olive oil, salt and pepper. Mix smartly.
Spray an ordinary dimension non-stick muffin tin generously with oil and spoon broccoli aggregate frivolously into 9 tins.
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
Pour into the greased tins over broccoli till just a little greater than 3/4 complete.
Top with grated cheddar and bake within the oven till cooked, about 20 mins. Serve instantly.
Wrap any leftovers in plastic wrap and retailer within the fridge to revel in all the way through the week.
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Serving: 2 egg desserts, Calories: 167 energy, Carbohydrates: 5 g, Protein: 18 g, Fat: 8.5 g, Cholesterol: 170 MG, sodium: 317 MG, Fiber: 2.5 g
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