If you’re looking for protein and veggies in the morning, you’ve come to the right place. These egg muffins are a delicious and easy make-ahead breakfast item for busy weekday mornings when you’re rushing out the door and need to grab something and go. You can serve them for a lazy weekend brunch with a simple veggie dish like Fresh Tomato Cucumber Salad. Egg muffins are a perfect finger food for little hands.
Keep cooked eggs stored in a lidded container in the refrigerator.
Broccoli & Cheese Egg Muffins
Print recipe- 16-18 Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 109
Nutrition
Serving Size
1 serving (91g)
Servings
16-18
Calories
109
Carbohydrates
2g
Total Fat
6g
Protein
10g
Sodium
268mg
Fiber
1g
Ingredients
- 10 egg whites
- 5 whole eggs
- 2 tbsp low-fat milk
- ⅔ cup shredded cheddar cheese
- ⅛ tsp salt
- Ground black pepper, to taste
- 4 cups broccoli
- 14 oz precooked turkey breakfast sausage, chopped (optional)
Directions
-
Step 1
Preheat oven to 375 degrees.
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Step 2
Coat the surface of a 12-cup muffin tin with cooking spray. There will be additional egg mixture for another partial batch.
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Step 3
In a large mixing bowl, combine egg whites, whole eggs, milk, cheese, salt and pepper.
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Step 4
Place even amounts of broccoli inside the muffin cups. If you are using turkey sausage, add it in with the broccoli.
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Step 5
Next, pour even amounts of egg mixture into each cup. You can use a ¼ cup measuring cup to distribute egg mixture.
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Step 6
Place muffin tin into hot oven and bake for about 20 minutes. Remove from oven before eggs start to brown.
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Step 7
Let egg muffins sit for about 5 minutes before removing from tins and serving.
