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Broccoli and Cheese Egg Muffins
Make these Simple Broccoli and Cheese Egg Muffins for a Quick Lunch or Dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 230 kcal
Ingredients
- 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
Instructions
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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.
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Preheat oven to 350 degrees and spray your 12-cup muffin tin with nonstick spray.
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Evenly divide the broccoli between the 12 cups.
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Crack the eggs into the same bowl along with the milk, mustard, salt and pepper. Whisk lightly then stir in the cheese.
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Spoon or pour mixture into each of the 12 cups, dividing equally. Fill almost to the top of the well but do not overfill.
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Bake for 20-22 minutes. Let cool and set for about 5 minutes before removing.
Nutrition Facts
Broccoli and Cheese Egg Muffins
Amount Per Serving (6 g)
Calories 230
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 335mg112%
Sodium 478mg21%
Potassium 256mg7%
Carbohydrates 3g1%
Sugar 1g1%
Protein 16g32%
Vitamin A 900IU18%
Vitamin C 27.1mg33%
Calcium 220mg22%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.