Broccoli & Cheddar Egg Cups

broccoli & cheddar egg cups:

This broccoli & cheddar egg cup breakfast recipe is ideal for meal-prep! Make a tray of these and have your breakfast meal-prep ready to go for the whole entire week! They can be stored in the fridge for up to a week, or you can freeze them if you wish.

*PS. Make sure you use muffin liners or they WILL stick.

 

time:     30 mins.       yield:     8 cups (2 per serving)

 

ingredients:

• 4 cups broccoli florets
• 2 eggs
• 1 ½ cup egg whites
• ¼ cup cheddar cheese
• ¼ parmesan cheese (freshly grated)
• 1 tsp. extra-virgin olive oil
• Salt & pepper

directions:

1. Preheat oven to 350°.
2. Boil broccoli in a sauce pan over medium heat until soft. (Roughly 5 mins.)
3. In a small medium bowl, crumble cooked broccoli into small pieces and season with salt and pepper. Mix with olive oil.
4. Add egg whites, eggs, and grated cheese. Mix well.
5. Line your muffin tin with paper liners.
6. Distribute mixture into liners until ¾ full. Sprinkle with cheddar.
7. Bake for 20 minutes.
8. Enjoy!

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