Description
These Broccoli and Cheese Egg Muffins are a delicious and healthy breakfast option. Packed with steamed broccoli, eggs, and a blend of reduced-fat cheddar and Pecorino Romano cheese, these muffins are baked to perfection for a satisfying and convenient meal that can be enjoyed fresh or stored for later.
Ingredients
Vegetables
- 4 cups broccoli florets
Egg Mixture
- 4 whole large eggs
- 1 cup egg whites
- 1 tsp olive oil
- Salt and fresh pepper, to taste
Cheese
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup Pecorino Romano (grated, or Parmesan cheese)
Other
- Olive oil spray, for greasing the muffin tin
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the egg muffins evenly.
- Steam the Broccoli: Steam the broccoli florets with a small amount of water for 3 to 5 minutes until tender but still vibrant green. This softens the broccoli and makes it easier to incorporate into the muffins.
- Prepare the Broccoli Mixture: Once steamed, crumble the broccoli into smaller pieces. Add the olive oil, salt, and freshly ground black pepper to taste, then mix well to coat the broccoli evenly.
- Grease the Muffin Tin: Generously spray a standard-size non-stick muffin tin with olive oil spray to prevent sticking.
- Distribute Broccoli in Muffin Tins: Spoon the seasoned broccoli mixture evenly into 9 muffin cups, ensuring a good base layer in each.
- Mix the Egg Mixture: In a medium bowl, beat together the whole eggs, egg whites, grated Pecorino Romano cheese, salt, and pepper until well combined.
- Fill Muffin Cups and Add Topping: Pour the egg mixture over the broccoli in each muffin tin, filling them a little more than three-quarters full. Then, sprinkle the reduced-fat shredded cheddar cheese on top of each muffin.
- Bake the Muffins: Bake in the preheated oven for about 20 minutes, or until the egg muffins are set and cooked through. Remove from oven and let cool slightly before serving.
- Storage: Serve immediately or wrap leftovers in plastic wrap and store in the refrigerator for up to 4-5 days for a quick and healthy breakfast or snack throughout the week.
Notes
- You can substitute Pecorino Romano with Parmesan cheese if preferred.
- For a dairy-free version, omit the cheeses or use dairy-free alternatives.
- Ensure the muffin tins are well-greased to prevent sticking.
- These muffins can be reheated in the microwave or oven before serving.
- Add herbs or spices like paprika or chives for extra flavor variations.
