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.
Low-carb broccoli and cheddar egg muffins
12
15 minutes
20 minutes
35 minutes
2 teaspoons olive oil
1 onion, diced
1 garlic clove, minced
2 cups broccoli florets, chopped into bite-sized pieces
8 large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon hot pepper sauce (optional)
1 teaspoon Dijon mustard
3/4 cup shredded cheddar cheese
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 375 degrees F and spray a standard 12-cup muffin tin with cooking spray.
Heat the oil in a skillet over medium-high heat.
Add the onions and cook, stirring frequently, until softened, about 5 minutes.
Stir in the broccoli and garlic and cook, stirring occasionally, until the broccoli begins to soften, 3 to 4 minutes longer.
In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, hot sauce and mustard. Stir in the cheddar cheese.
Divide the vegetable mixture evenly among the muffin wells. Pour the egg mixture over the vegetables so each well is about three-fourths full. Sprinkle the Parmesan cheese over the tops, dividing equally.
Bake in the preheated oven for 18 to 20 minutes, until the eggs are set. Serve hot or cool to room temperature before storing.