Broccoli Cheddar Egg Muffins
A quick and easy savoury breakfast packed with energy-boosting protein and veggies. With deliciously melty, cheesy goodness in every bite, they're completely customizable and all baked up until light and fluffy!
Equipment
- 6-cup muffin pan
Ingredients
- 5 large eggs whisked together
- ¼ cup chopped broccoli
- ¼ cup chopped onion
- ¼ cup diced or shredded cheddar
- kosher or fine sea salt and freshly ground black pepper
Instructions
- Preheat oven to 350°F (177ºC) and prepare non-stick muffin tin. Muffin cups or brushing the pan with olive or avocado oil will work too.
- In a medium-sized mixing bowl whisk together eggs, veggies and 2/3 of the cheddar.
- Pour egg mixture evenly into muffin cups, sprinkle remaining cheddar across the top and season with salt and pepper according to taste.
- Bake for 20 minutes. Let cool on a wire cooling rack for at least 5 minutes before removing from pan and serve.
Notes
To prevent sticking: Using a good quality non-stick muffin tin is key. If in doubt, make sure the pan is well-oiled or use muffin liners.
Storage: Left over egg muffins can be kept in an airtight container in the refrigerator for up to 5 days. To freeze, allow to cool completely then let sit on a tray or plate in the freezer for 2-3 hours. Transfer to an airtight container or freezer bag and store for up to 1 month. To reheat, let thaw to room temperature and warm in the microwave for 30 seconds.