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Broccoli and Cheese Egg Muffins

4.80 from 69 votes

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

Cook Time: 30

Total Time: 35

Yield: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Equipment

nonstick muffin tin

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.

Video

Nutrition

Serving: 2egg muffins, Calories: 167kcal, Carbohydrates: 5g, Protein: 18g, Fat: 8.5g, Cholesterol: 170mg, Sodium: 317mg, Fiber: 2.5g

- WW Points: 2

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