Broccoli Egg Muffins

Broccoli Egg Muffins
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Nutritional Info
  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 73.7
  • Total Fat: 4.8 g
  • Cholesterol: 126.5 mg
  • Sodium: 102.9 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 6.4 g

View full nutritional breakdown of Broccoli Egg Muffins calories by ingredient
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Introduction

Healthy on-the-go breakfast option you can pre-make. Healthy on-the-go breakfast option you can pre-make.
Number of Servings: 23

Ingredients

    15 Large Eggs (can use EggBeaters if prefer)
    1.5 cup Broccoli, chopped fine (or as much as desired)
    1 cup Spinach (or as much as desired)
    1.5 cup Reduced Fat Cheddar Cheese, shredded (can swap for any cheese you like or omit)
    Seasonings to taste (I used Mrs. Dash Garlic & Herb)
    Optional: Any other veggies or meats you like. Chopped green onions and slices of turkey are great as well.

Tips

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but are best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.


Directions

1. Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
2. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
3. Break eggs into large measuring bowl with pour spout, add seasoning, and beat well.
4. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork.
5. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Serving Size: 1 muffin

Number of Servings: 23

Recipe submitted by SparkPeople user CKOZLOWSKI358.

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