I really like making a batch of those simple make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go.
Broccoli and Cheese Egg Muffins
These egg muffins are an effective way to begin the morning as a result of they’re excessive in protein, style nice and fulfill me till lunch. You may fill them with any mixture of greens, cheese and meats you want. I refrigerate them, then pop them within the microwave for one minute once I want a fast breakfast. I additionally make egg white muffins if you would like one thing leaner.
You can also make these egg muffin cups so many various methods with no matter you could have hanging round in your fridge. Listed below are another recommendations.
Egg Muffin Variations:
- Eggs: I normally like to mix egg whites with entire eggs, however in the event you somewhat use egg whites, that’s fantastic too.
- Inexperienced Eggs and Ham – Add frozen spinach, chopped scallions, and ham.
- Kale – Add chopped onions and chopped contemporary child kale.
- Mushrooms and Cheese – sliced mushrooms and Swiss cheese.
- Or attempt these Loaded Egg Muffins.
How Lengthy Do Egg Muffins Final In The Fridge?
You may retailer egg muffins within the refrigerate for as much as 5 days. To warmth up, microwave in 30-second intervals till heated via.
How To Make Broccoli and Cheese Egg Muffins
Extra Breakfast Meal Prep Concepts
Yield: 4 servings
Serving Dimension: 2 egg muffins
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Preheat oven to 350F.
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Steam the broccoli with a bit water for about 3 to five minutes.
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When broccoli is cooked, crumble into smaller items and add olive oil, salt and pepper. Combine effectively.
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Spray a normal dimension non-stick muffin tin generously with oil and spoon broccoli combination 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 till a bit greater than 3/4 full.
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High with grated cheddar and bake within the oven till cooked, about 20 minutes. Serve instantly.
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Wrap any leftovers in plastic wrap and retailer within the fridge to take pleasure in through the week.
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Serving: 2 egg muffins, Energy: 167 kcal, Carbohydrates: 5 g, Protein: 18 g, Fats: 8.5 g, Ldl cholesterol: 170 mg, Sodium: 317 mg, Fiber: 2.5 g
