Cheddar and Broccoli Egg Cups

Cheddar and Broccoli Egg Cups

Basic Information

• Servings: 4
• Serving Size: 2 egg cups
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• Keto
• Atkins
• High-Protein

Equipment

• Muffin tin (12-cup)
• Medium mixing bowl
• Whisk
• Measuring cups

Ingredients

1. 8 large eggs, beaten
2. 1 cup broccoli florets, chopped
3. 1/2 cup shredded cheddar cheese
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F and grease 8 cups of a 12-cup muffin tin with olive oil.
2. In a medium mixing bowl, whisk eggs with salt and pepper.
3. Stir in chopped broccoli and shredded cheddar cheese until evenly distributed.
4. Pour mixture evenly into the 8 prepared muffin cups.
5. Bake for 18-20 minutes until set and lightly golden.
6. Serve 2 egg cups per plate warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in a microwave or oven.

Nutrition

• Calories: 220
• Protein: 16g
• Fat: 16g
• Carbs: 3g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A