BROCCOLI EGG MUFFINS RECIPES
BROCCOLI AND CHEESE EGG MUFFINS - SKINNYTASTE
Steps:
- 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.
Nutrition Facts : ServingSize 2 omelets, Calories 167 kcal, CarbohydrateContent 5 g, ProteinContent 18 g, FatContent 8.5 g, CholesterolContent 170 mg, SodiumContent 317 mg, FiberContent 2.5 g
EASY EGG MUFFINS RECIPE - BBC GOOD FOOD
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Provided by Esther Clark
Categories Lunch, Snack
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield Makes 8 (serves 4)
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Nutrition Facts : Calories 229 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 17 grams protein, SodiumContent 0.6 milligram of sodium
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