Broccoli and Cheese Egg Muffins
I love making a batch of these easy make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go.
Equipment
- nonstick muffin tin
Ingredients
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup Pecorino romano (grated, or Parmesan cheese)
- 1 tsp olive oil
- salt and fresh pepper
- olive oil spray
Instructions
- Preheat oven to 350F.
- Steam the broccoli with a little water for about 3 to 5 minutes.
- When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
- Spray a standard size non-stick muffin tin generously with oil and spoon broccoli mixture evenly into 9 tins.
- In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
- Pour into the greased tins over broccoli until a little more than 3/4 full.
- Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
- Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Video
Nutrition
Serving: 2egg muffins, Calories: 167kcal, Carbohydrates: 5g, Protein: 18g, Fat: 8.5g, Cholesterol: 170mg, Sodium: 317mg, Fiber: 2.5g
- WW Points: 2