Broccoli Cheddar Egg Muffins
1 cup chopped broccoli microwaved or steamed to half cooked
½ TSP minced garlic
1 TBSP chopped red onion
2 small portobello mushrooms, chopped (optional)
2 TBSP fat – free, shredded cheddar
2 eggs beaten
Salt, pepper to taste
Pinch of nutmeg
1 Wasa cracker
Preheat oven to 350 degrees. It is highly recommended to use parchment paper or paper cups instead of greasing muffin pan to avoid eggs sticking to the pan.
Mix all ingredients in a bowl and pour into muffin pan to fill 2-3 wells of the pan. Bake about 15 minutes or until eggs have set. Serve with 1 Wasa cracker. Serve with halved grape tomatoes and orange slices.
Serves 1 – 2. Double or triple the recipe to serve more. For example, double the recipe to serve 4 people or fill 6 wells of the muffin pan. Try making enough to fill all 12 wells of the pan and save for snacks, lunch, or breakfast. Reheat in an oven or microwave until warm, or eat cold on the go.
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