Easy Broccoli and Cheese Egg Muffins for Breakfast or a Quick Lunch
If you are looking for a quick, easy and healthy egg recipe – look no further! You are going to love these broccoli cheese and egg muffins for a healthy breakfast or lunch.
Delicious solution to those busy mornings when you don’t have time to eat breakfast. These egg muffins are easy to transport to work or school for a quick solution to busy mornings.
Make these Simple Broccoli and Cheese Egg Muffins for a Quick Lunch or Dinner.
- 1 10 oz. bag chopped broccoli
- 2 teaspoons butter
- 10 large eggs
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 teaspoons Dijon mustard
-
Use a medium bowl and start the muffins by chopping the broccoli into small pieces. Microwave for about 3-4 minutes or until well thawed. Stir in butter and salt & pepper.
-
Preheat oven to 350 degrees and spray your 12-cup muffin tin with nonstick spray.
-
Evenly divide the broccoli between the 12 cups.
-
Crack the eggs into the same bowl along with the milk, mustard, salt and pepper. Whisk lightly then stir in the cheese.
-
Spoon or pour mixture into each of the 12 cups, dividing equally. Fill almost to the top of the well but do not overfill.
-
Bake for 20-22 minutes. Let cool and set for about 5 minutes before removing.
Breakfast is healthy and delicious with these broccoli cheesy egg muffins. If you don’t care for cheddar cheese, try some Swiss or shredded Gouda cheese.
You can really use any frozen broccoli, just chop it into small pieces using a sharp knife.
Spoon the buttered broccoli into cups, dividing mixture equally among the 12 cups.
