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Broccoli Cheddar Egg Cups for Breakfast

30 min
12 servings
Health Score: 1/100
0.24 per serving
1 likes
Morning Meal Brunch Breakfast Gluten Free Lacto Ovo Vegetarian Primal Ketogenic
Broccoli Cheddar Egg Cups for Breakfast

Ingredients

  • 1 cup broccoli florets
  • 6 eggs
  • 3 tbsp milk
  • 1 cup cheddar cheese (grated)
  • 1/4 tsp salt
  • 1/4 tsp dsh pepper

About

Broccoli Cheddar Egg Cups for Breakfast is a gluten free, lacto ovo vegetarian, primal, and ketogenic breakfast. One serving contains 75 calories, 5g of protein, and 5g of fat. This recipe serves 12 and costs 24 cents per serving. This recipe from Foodista has 1 fans. Head to the store and pick up broccoli florets, pepper, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 19%. Similar recipes are Broccoli, Cheddar & Egg Hashbrowns Cups, Broccoli Cheddar Cups, and Cheddar Bacon Egg Muffin Cups.

Nutrition (per serving)

75kcal
Calories
1g
Carbohydrates
5g
Fat
5g
Protein
0g
Sugar

Instructions

  1. 1

    Preheat oven to 35

  2. 2

    Coat 12 muffin cups with cooking spray.

  3. 3

    Place broccoli in a small saucepan and blanch for 2 minutes. Rinse with cold water to stop the cooking process.

  4. 4

    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.

  5. 5

    Let cool 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan.

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Preparation Details

Total Time: 30 minutes

Servings: 12

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: Yes

Dairy Free: No

Low FODMAP: No

Source: Foodista

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