Broccoli And Cheese Egg Muffins

• total time: 29 minutes

Ingredients

1. Eggs - 6 large

2. Broccoli - 1 cup, finely chopped (fresh or frozen, thawed)

3. Cheddar Cheese - 1 cup, shredded

4. Cottage Cheese - 1/2 cup (adds creaminess and extra protein)

5. Onion Powder - 1/2 teaspoon (for flavor)

Optional:

Salt and pepper to taste

A pinch of red pepper flakes for a little heat

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with muffin liners.

Prepare the Broccoli: If using fresh broccoli, steam it for 3-4 minutes until tender but still bright green. If using frozen, ensure it’s fully thawed and any excess moisture is squeezed out.

Mix the Ingredients: In a large mixing bowl, whisk the eggs until well beaten. Stir in the chopped broccoli, shredded cheddar cheese, cottage cheese, and onion powder. Add salt, pepper, and red pepper flakes if using.

Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and golden brown on top.

Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store in the fridge for up to 5 days. These muffins can also be frozen for longer storage and reheated as needed.

Nutritional Info (per muffin):

Calories: ~180

Protein: ~21g

Carbs: ~4g

Fat: ~10g

These muffins are perfect for a quick breakfast that keeps your blood sugar stable and your energy levels high throughout the morning. Enjoy!

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