Easy Broccoli Cheese and Egg Muffins
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!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Units
Scale
- 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
Instructions
- 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
- Enjoy!
Keywords: easy broccoli cheese and egg muffins, egg muffins, breakfast, brunch, gluten free, low carb
