How To Make Broccoli and Cheese Egg Muffins
These broccoli and cheese egg muffins are high in protein dessert that is good for breakfast or lunch made with broccoli florets and two kinds of cheese.
Serves:
Ingredients
- 4cupsbroccoli florets
- 4eggs,large
- 1cupegg whites
- ¼cupcheddar,reduced fat shredded, Sargento
- ¼: 5px; letter-spacing: 2px”>1tspolive oil
- salt and fresh pepper
- cooking spray
Instructions
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Preheat oven to 350 degrees F.
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Steam broccoli with a little water for about 6 to 7 minutes.
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When broccoli is cooked, crumble into smaller pieces and add olive oil, salt, and pepper. Mix well.
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Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
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In a medium bowl, beat egg whites, eggs, grated cheese, salt, and pepper.
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Pour into the greased tins over broccoli until a little more than ¾ full.
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Top with grated cheddar and bake in the oven until cooked for about 20 minutes. Serve immediately.
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Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Nutrition
- Calories: 212.06kcal
- Fat: 13.22g
- Saturated Fat: 4.87g
- Trans Fat: 0.21g
- Monounsaturated Fat: 5.11g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 5.60g
- Fiber: 0.15g
- Sugar: 0.64g
- Protein: 18.17g
- Cholesterol: 176.79mg
- Sodium: 454.79mg
- Calcium: 176.46mg
- Potassium: 409.37mg
- Iron: 1.52mg
- Vitamin A: 218.85µg
- Vitamin C: 66.17mg
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