Recipe of the Week - Broccoli and Cheese Egg Muffins

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Easy make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go.

INGREDIENTS

  • 4 cups broccoli florets

  • 4 whole large eggs

  • 1 cup egg whites

  • 1/4 cup reduced fat shredded cheddar, Sargento

  • 1/4 cup Pecorino romano, grated, or Parmesan cheese

  • 1 tsp olive oil

  • salt and fresh pepper

  • olive oil spray

INSTRUCTIONS

  • Preheat oven to 350F.

  • Steam the broccoli with a little water for about 3 to 5 minutes.

  • When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.

  • Spray a standard size non-stick muffin tin generously with oil 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 Information

  • Serving Size: 2 Egg Muffins

  • Calories: 167

  • Carbohydrates: 5 g

  • Protein: 18 g

  • Fat: 8.5 g

  • Cholesterol: 170 mg

  • Sodium: 317 mg

  • Fiber: 2.5 g