Broccoli Cheddar Egg Cups
Broccoli Cheddar Egg Cups combine broccoli, cheese, eggs, salt, pepper, and a splash of milk to make an easy breakfast, brunch, lunch, or even dinner!
Servings: 12 egg muffin cups
Calories: 75kcal
Ingredients
- 1 cup broccoli florets
- 6 eggs
- 3 tablespoons milk
- 1 cup grated cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350°. Coat 12 muffin cups with cooking spray.
- Place broccoli in a small saucepan and blanch for 2 minutes. Rinse with cold water to stop the cooking process. Drain.
- In a medium bowl beat egg and milk. Stir in cheese, broccoli, salt and pepper. Divide between muffin cups and bake for 18-20 minutes or until eggs are set.
- Let cool 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan.
Notes
Do not overfill the muffin cups because the eggs puff up while cooking and then deflate after they come out of the oven. This is wikipedia's definition of blanch: Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
Nutritional information is approximate.
Nutrition
Calories: 75kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 145mg | Potassium: 68mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 267IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 0.5mg