Ok you guys, so these Broccoli Cheese and Egg Muffins are super EASY to make! Just layer everything in a muffin tin and bake. This is also a great breakfast to make ahead of time, so you can just grab and go on those busy mornings!
I’ve been trying to figure out new breakfast ideas lately. I’ve been stuck in this ‘making scrambled eggs everyday’ mode and frankly I’m getting tired of having the same old thang.
I found some broccoli in the fridge that I needed to use up, so I thought, hey why not mix this up with some eggs for breakfast! Using leftovers for breakfast is the best.
I recently discovered my local grocery store started carrying a new brand of Organic ‘Free Range’ Eggs called Pete and Gerry’s, so I thought I would give it a try!
For me it’s important to buy Organic ‘Free Range’ Eggs. These are eggs that are laid by chickens roaming freely around the barn or the farm, and not cooped up in a cage with a million other chickens with no room to move.
So now with the Eggs and Broccoli on the counter, I was trying to think of what else to add.
Cheeeeese of course!
Alright, time to make the muffins!
I used a regular size 12 count muffin pan for this. Make sure you spray with non-stick cooking spray. I like to use the Olive Oil blend because it’s healthier.
Next, line the bottom of each cup with even amounts of Broccoli. You can use fresh or frozen. If you use frozen make sure you thaw first.
In a large bowl mix up the Eggs, Coconut Milk, Thyme, Sea Salt, and Pepper. I like to use a large glass measuring cup, that way it’s easier to pour the mixture into each cup. If you don’t have a glass measuring cup, you can also use a spoon to sort of scoop the egg mixture into each cup.
Top with cheese and pop it in the oven!
Yummo! I have a confession, I loooove the little pieces of cheese that fall to the edges of the pan and then get crispy in the oven. 🙂
My plan was to make these and then I’d have a quick and easy breakfast to grab the next day from the fridge with the leftovers.
Ummmm…. one little problem, there were no leftovers! We ate them all in one day.
If you try this and love this as much as I do, show some love and leave a comment below and rate it – it’s really helpful for me and other readers. 🙂
And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!
Easy Broccoli Cheese and Egg Muffins
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6 1x
- Category: Breakfast
- Cuisine: American
- 8 eggs
- 1 cup chopped raw Broccoli, you can use frozen too, just thaw first
- 1/4 cup unsweetened Coconut Milk
- 3/4 cup low fat Monterey Jack shredded cheese
- 2 tsp Thyme
- 1 tsp Pepper
- 1/2 tsp Sea Salt
- Olive Oil cooking spray
- Preheat oven to 350 degrees
- Spray 12 cup muffin tin with Olive Oil cooking spray
- Evenly spread chopped Broccoli to bottom of muffin tin
- In large bowl whisk together eggs, coconut milk, thyme, salt, and pepper
- Evenly spread egg mixture into each muffin about 3/4 full
- Add cheese over top of muffins
- Bake 20 minutes
While this isn’t a sponsored post, I did use (and enjoy) these eggs from Pete and Gerry’s. All of the opinions on this product are my own, I truly believe it’s important to use Organic ‘free range’ eggs.