Enjoy mornings with delightful Gluten-Free Broccoli and Cheddar Egg Muffins, a convenient breakfast choice for meal prep or quick bites. They blend protein and fiber from eggs, cheese, and broccoli into a tasty, nourishing meal. These muffins offer a harmonious mix of flavors that’s sure to appeal to many, creating a wholesome start to the day. Easily portable, they’re suitable for busy schedules while delivering essential nutrients.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 2 cups broccoli florets, chopped
- 1 cup cheddar cheese, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350°F (180°C) and grease a muffin tin with oil or nonstick spray.
- In a large bowl, whisk together the eggs and milk until well combined.
- Fold in the chopped broccoli, cheddar cheese, salt, and black pepper until evenly distributed.
- Carefully spoon the mixture into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes or until the muffins are firm and golden on top.
- Once baked, allow to cool in the pan for about 5 minutes before transferring to a wire rack. Serve warm or let cool completely for storage.
Keywords: Breakfast, American, Protein-rich, Fiber-rich, Meal Prep
Spice Rack: Salt, Black Pepper
Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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