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–+ servings

Easy Broccoli Cheese and Egg Muffins

Sara
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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 88 kcal

Ingredients
  

  • 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!

Nutrition

Calories: 88kcalCarbohydrates: 3gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 674mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 235IUVitamin C: 14mgCalcium: 120mgIron: 1mg
Keyword breakfast, brunch, easy broccoli cheese and egg muffins, egg muffins
Tried this recipe?Let us know how it was!