From girlfriend Pamela comes this idea for a healthy delicious breakfast — or anytime snack. (Maybe it will make up for all the pasta and cookies we’ve been covid-consuming!) We love having these around to satisfy cravings in a healthy way. See if you don’t agree.
Egg Broccoli Muffins
Author: adapted from the kitchn
If you're not going to serve these right out of the oven, they will keep in the fridge in an airtight container for about 3 days, or frozen in a ziploc for up to 3 months. Feel free to substitute spinach for the broccoli if you prefer.
Ingredients
- Cooking spray or olive oil
- 1 shallot, diced
- 1½ cups finely chopped broccoli (about 1 small crown)
- ½ cup cottage cheese
- 1 cup shredded sharp cheddar cheese
- 10 large eggs
- ¼ cup milk (whole or 2% is fine)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400F degrees.
- Generously coat a standard 12-muffin tin with cooking spray or olive oil. Spray the whole top too.
- In a large bowl, combine the shallot, broccoli, cottage cheese, and cheddar, and divide the mixture evenly into the muffin tins.
- In another bowl, mix the eggs, milk, salt, and pepper, and whisk until the eggs are completely combined.
- Pour into the muffin wells, filling each about ¾ full.
- Bake until muffins are set and lightly browned around the edges, about 12 to 14 minutes.
- Run a butter knife around each cup to loosen the muffins before removing them from the pan.
- Serve warm or cool on a wire rack before refrigerating or freezing.