Our broccoli and egg mini muffins are not only fun to look at, they’re also a healthier option than the usual blueberry muffin. When we want a few less carbs in our day, this is a great go-to meal, and it’s fancy enough to serve up for a brunch. Protein from the eggs and fiber from the broccoli are a great way to start the morning off right.
NOTE: you’ll need a tray to make the mini frittatas. But if you don’t have one, you can still enjoy the recipe. Just replace the individual cups with a full-size frying pan for a big frittata that’s just as tasty (if a little less easy to customize).
INGREDIENTS
2 cups broccoli, chopped into small pieces
1/2 cup finely shredded cheddar cheese
5 large eggs
2 tablespoons milk
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
INGREDIENTS
2 cups broccoli, chopped into small pieces
1/2 cup finely shredded cheddar cheese
5 large eggs
2 tablespoons milk
1 tablespoon flaxseed, optional
1 teaspoon salt
1/4 teaspoon pepper
PREPARATION
Preheat oven to 350°F. Coat muffin pan with cooking spray.
Bring water to a boil in a small saucepan. Boil broccoli for 3 minutes or until soft.
Whisk together eggs, salt and pepper. Pour evenly into each cup in the tray.
Sprinkle cheddar cheese evenly into each cup.
Top egg and cheddar cheese with a generous spoonful of chopped broccoli. Sprinkle each muffin with a pinch of flaxseed, if using.
Bake for 8 to 10 minutes or until egg is set, allowing for extra cooking time if needed.
Remove from oven. Rest for 2 minutes before removing from the muffin tin. Serve warm.
From: https://12tomatoes.com/cs-broccoli-egg-bites