Broccoli & Cheddar Egg Muffins

Thursday, August 28, 2025

Servings: 3
Total time: 25 minutes

Ingredients:

1/2 cup Broccoli, chopped
1/2 cup Mushrooms, chopped
1/4 cup Cheddar Cheese, Reduced Fat, shredded
5 Eggs, whisked
1/4 tsp Sea Salt

Preparation

Preheat over to 350°F. Grease a muffin tray or use a silicone muffin tray.
Divide the broccoli, mushrooms and cheese evenly between the cups of the prepared muffin tray.
Mix the eggs and salt together and pour into the muffin tray. Bake for 18 to 20 minutes or until the eggs are cooked through. Let cool for five minutes. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is two egg muffins.
Dairy-Free: Use vegan cheese.
More Flavor: Add red pepper flakes.

Nutrition Facts

Calories: 167.6
Fat: 10.9 grams
Cholesterol: 318 milligrams
Sodium: 364.8 milligrams
Carbohydrates: 2.7 grams
Fiber: .6 grams
Total Sugars: 1.5 grams
Protein: 14 grams
Calcium: 121.1 milligrams
Iron: 1.2 milligrams
Potassium: 209.8 milligrams

Tags: Breakfast