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Broccoli Cheese Egg Muffins

These easy Broccoli Cheese Egg Muffins are perfect for a quick and healthy breakfast or snack. Make them ahead for busy mornings!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups broccoli florets
  • 4 large eggs
  • 1 cup egg whites
  • 0.25 cup reduced fat shredded cheddar cheese Sargento
  • 0.25 cup Pecorino Romano cheese grated, or Parmesan cheese
  • 1 tsp olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • olive oil spray

Method
 

Preparation Steps
  1. Preheat oven to 350F (175C).
  2. Steam the broccoli florets with a little water for about 3 to 5 minutes, until tender-crisp.
  3. Drain the broccoli and crumble into smaller pieces. Add olive oil, salt, and pepper. Mix well.
  4. Generously spray a standard 12-cup muffin tin with olive oil spray. Spoon the broccoli mixture evenly into the muffin cups.
  5. In a medium bowl, beat the whole eggs and egg whites. Stir in the grated Pecorino Romano (or Parmesan) cheese, salt, and pepper.
  6. Pour the egg mixture into the greased muffin tins over the broccoli, filling each cup a little more than 3/4 full.
  7. Top with the shredded cheddar cheese. Bake in the preheated oven for about 20 minutes, or until the muffins are set and cooked through.
  8. Let cool slightly in the tin before removing. Serve immediately or store leftovers.

Notes

These egg muffins can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave. They also freeze well.