Broccoli Cheese Breakfast Egg Muffins
These delicious egg muffins cleverly combine the winning flavor of broccoli and melted cheese into little muffins.
Servings: 12 egg muffins
- 10 large eggs
- 1 teaspoons sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 1/2 cups broccoli steamed and chopped
- 3/4 cup cheddar cheese shredded
Preheat oven to 400 F.
Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
Add in all other ingredients
Divide evenly into muffin tins filling each about 2/3 full. Top with cheese.
Bake in preheated oven for 12-15 minutes, or until set.
Calories: 85kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 293mg | Potassium: 93mg | Vitamin A: 340IU | Vitamin C: 10.1mg | Calcium: 78mg | Iron: 0.8mg