Broccoli and Cheese Egg Muffins
I love making a batch of these easy make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go.
Foto: Skinnytaste
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
Steps
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Preheat oven to 350F.
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Steam the broccoli with a little water for about 3 to 5 minutes.
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When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
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Spray a standard size non-stick muffin tin generously with oil and spoon broccoli mixture evenly into 9 tins.
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In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
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Pour into the greased tins over broccoli until a little more than 3/4 full.
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Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
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Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| broccoli florets | 4 cups | - | - |
| large eggs | 4 whole | - | - |
| egg whites | 1 cup | - | - |
| reduced fat shredded cheddar | 0.25 cup | Rp 30.000/170g | Rp 10.456 |
| Pecorino romano | 0.25 cup | - | - |
| olive oil | 1 tsp | - | - |
| salt and fresh pepper | - | - | - |
| olive oil spray | - | - | - |
*Estimated market prices, may vary by region
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