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Broccoli Cheddar Cups make a nice breakfast! Packed with protein and calcium these are not only healthy but filling.

Broccoli Cheddar Cups

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 14 large muffins 1x
  • Category: Breakfast, Brunch, Snack

Description

Broccoli Cheddar Cups are a healthy, kid-friendly breakfast, lunch or snack idea that the whole family will love. Broccoli, bell peppers and onions are mixed together with eggs and cheddar cheese and baked into delicious egg muffins packed with calcium and protein. The perfect start to your day or an easy packable lunch or snack option.


Scale

Ingredients

  • 3 cups broccoli florets, steamed
  • 2 Tablespoons olive oil
  • 8 eggs
  • 4 egg whites
  • 1/2 cup sweet onion, chopped
  • 1/2 bell pepper {color of your choice}, seeds removed, chopped
  • 1 + 1/2 cups cheddar cheese, separated
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Preheat the oven to 375 degrees. Grease your muffin tins {enough for 14-16 large muffins} and set aside.
  2. Steam or cook the broccoli florets until tender. Remove from heat and set aside.
  3. In a large bowl crack the eggs ad add the egg whites and whisk them together. Set aside.
  4. In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion and bell pepper and sauté for 6-7 minutes, until the onion is soft.
  5. Add the cooked vegetables and broccoli to the eggs along with 1 cup of the cheddar cheese. Mix to combine. Add the nutmeg, salt and pepper and gently stir to combine everything together.
  6. Pour the egg mixture into the greased muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of cheddar cheese.
  7. Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown on the edges.
  8. Remove from the oven and let cool for a 1/2 hour before removing from the muffin tin.
  9. Refrigerate the egg muffins in an airtight container for up to a week.

Notes

If you want to freeze these wrap them in plastic wrap individually and then put them in a large ziplock bag. Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes or until warm.

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