Name: Broccoli and Cheese Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups broccoli florets; 1 tsp olive oil; salt and fresh pepper; olive oil spray; 1 cup egg whites; 4 whole large eggs; 1/4 cup Pecorino romano, grated, or Parmesan cheese; 1/4 cup reduced fat shredded cheddar, Sargento

Ingredients

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4 cups broccoli florets
1 tsp olive oil
salt and fresh pepper
olive oil spray
1 cup egg whites
4 whole large eggs
1/4 cup Pecorino romano, grated, or Parmesan cheese
1/4 cup reduced fat shredded cheddar, Sargento

Directions

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1 Set the oven to 350°F and allow it to preheat.

2 Place the broccoli florets in a steamer with a small amount of water. Steam them for about 3 to 5 minutes, until cooked.

3 Break the cooked broccoli into smaller pieces. Add the olive oil and season with salt and fresh pepper, then stir until everything is evenly combined.

4 Coat a standard-size nonstick muffin tin generously with olive oil spray. Divide the seasoned broccoli evenly among 9 muffin cups.

5 Add the egg whites, whole eggs, grated Pecorino Romano or Parmesan, salt, and fresh pepper to a medium bowl. Beat the mixture until well blended.

6 Distribute the egg mixture among the prepared muffin cups, pouring it over the broccoli until each cup is slightly more than three-quarters full.

7 Sprinkle the shredded cheddar over the tops. Bake for about 20 minutes, until the egg muffins are cooked through, then serve immediately.

8 Cover any remaining muffins individually with plastic wrap and keep them refrigerated to enjoy during the week.

Broccoli and Cheese Egg Muffins

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