167 Cals 18 Protein 5 Carbs 8.5 Fats
PREP TIME:
5 mins
COOK TIME:
30 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.
INGREDIENTS
4 cups broccoli florets
4 whole large eggs
1 cup egg whites
1/4 cup reduced fat shredded cheddar, Sargento
1/4 cup good grated cheese like pecorino romano
1 tsp olive oil
salt and fresh pepper
cooking spray
INSTRUCTIONS
Preheat oven to 350°.
Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
Spray a standard size non-stick cupcake tin with cooking spray 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
Serving: 2omelets, Calories: 167kcal, Carbohydrates: 5g, Protein: 18g, Fat: 8.5g, Cholesterol: 170mg, Sodium: 317mg, Fiber: 2.5gBlue Smart Points:1Points +:4