In My Kitchen: Broccoli and Cheese Egg Muffins

My husband and I are obsessed with these bite-size breakfast “muffins!” I make them in advance each time we go camping. Whether for hiking or off-roading, if we’re out camping, it means we have a big day ahead of us and need a hearty meal of healthy fuel. These muffins do the trick – serve with sourdough toast & butter and freshly squeezed orange juice for the best camping breakfast ever!

You’ll need:

  • 4 cups / 3 heads broccoli florets, chopped
  • 4 whole large eggs
  • 1 cup egg whites (about 6 eggs)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese (can also substitute Pecorino Romano or Asiago)
  • 2 teaspoons olive oil
  • Salt
  • Black pepper

Instructions: 

  1. Preheat oven to 350.
  2. Spray a standard-size non-stick muffin tin with cooking spray and set aside.
  3. Steam broccoli florets with water in microwave for about 7 minutes. Remove from microwave and set aside. When cooled a bit, chop into tinier pieces.
  4. Mix in broccoli with olive oil, salt and pepper. Mix well.
  5. Spoon broccoli mixture into the tins.
  6. In a medium bowl, beat egg whites and eggs. Whisk in grated cheese, salt and pepper.
  7. Pour egg mixture into the tins over broccoli until tins are about 3/4 full.
  8. Top with additional grated cheddar cheese and bake until cooked, about 20 minutes.

Source: Adapted from a recipe by Skinnytaste

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