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Broccoli and Cheese Egg Muffins

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I love making lots of these easy-to-prepare, high-protein foods. Broccoli and cheese egg muffin For meal prep and breakfast on the go.

Broccoli and cheese egg muffin

Broccoli and cheese egg muffin

These egg muffins are a great way to start your morning, as they’re protein-packed, taste great, and will keep you satisfied until lunch. You can mix and match the vegetables, cheeses and meats of your choice. If you want a quick breakfast, freeze it and then pop it in the microwave for 1 minute. I also make egg white muffins if I want something lower in fat.

Broccoli and cheese egg muffin molds

These egg muffin cups can be made in many different ways using whatever you have in your fridge. I have a few other suggestions.

Egg muffin variations:

  • egg: I usually like to combine egg whites with whole eggs, but if you want to use egg whites, that’s fine too.
  • green eggs and ham – Add frozen spinach, chopped green onions and ham.
  • kale – Add chopped onions and chopped fresh baby kale.
  • mushrooms and cheese – Sliced ​​mushrooms and Swiss cheese.
  • Or try these loaded egg muffins.

How long do egg muffins keep in the refrigerator?

Egg muffins can be stored in the refrigerator for 5 days. To heat, microwave in 30 second intervals to heat through.

How to make broccoli and cheese egg muffins

Broccoli and cheese egg muffin

More breakfast prep ideas

Preparation: Five minutes

cooking: 30 minutes

total: 35 minutes

yield: Four one person

Serving size: 2 egg muffin

  • Preheat oven to 350F.

  • Steam the broccoli in a small amount of water for 3-5 minutes.

  • When the broccoli is cooked, break it into small pieces, add olive oil, salt and pepper and fry. Mix well.

  • Liberally spray a standard-size nonstick muffin mold with oil and spoon broccoli mixture evenly into 9 molds.

  • Whisk the egg whites, eggs, grated cheese, salt and pepper in a medium bowl.

  • Pour into a greased can just over 3/4 of the way over the broccoli.

  • Top with grated cheddar cheese and bake in the oven for about 20 minutes until golden brown. Consume immediately.

  • Wrap leftovers in plastic wrap, refrigerate, and enjoy within a week.

Last step:

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Provided by: 2 egg muffin, calorie: 167 kcal, carbohydrates: Five g, protein: 18 g, obesity: 8.5 g, cholesterol: 170 mg, sodium: 317 mg, fiber: 2.5 g

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