You know those mornings when you hit the snooze button several times and then barely have time to make yourself presentable before you have to rush out the door? Yeah, I know them well. The “egg muffin” is made for such days. This recipe is easy to whip up and the muffins keep well in the fridge for several days or in the freezer for up to three months. Heat them up in the microwave or just let them come to room temperature before you eat them.
Lots of egg muffin recipes exist, but this is one of my favorite combos. It feels healthy with the broccoli, has tons of flavor from the cheese and is low in carbs. Sometimes I like to switch out the cheddar cheese for something such as Gruyere or swap asparagus in for the broccoli.