4.8 from 201 votes
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 167 kcal
Course:
Breakfast , Brunch
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Serving
2egg muffins
Calories
167kcal
(8%)
Carbohydrates
5g
(2%)
Protein
18g
(36%)
Fat
8.5g
(13%)
Cholesterol
170mg
(57%)
Sodium
317mg
(13%)
Fiber
2.5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 167
% Daily Value*
| Serving | 2egg muffins | |
| Calories | 167kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 18g | 36% |
| Fat | 8.5g | 13% |
| Cholesterol | 170mg | 57% |
| Sodium | 317mg | 13% |
| Fiber | 2.5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.