These egg muffins are our new breakfast staple. I’m really bad at eating breakfast in the mornings. It takes me at least an hour or two to really wake up these days! And I finally realized if I’m ever going to loose those last 7 pounds….I must stop sucking on sugary, milky coffee all morning and actually eat breakfast. Something with protein! These egg muffins make eating breakfast easy.
I’ve also been on a quest to convince Baby E that eggs are yummy! I’ve served them to her in every form – scrambled, over easy, poached, hard boiled, omelets, etc. Egg muffins made with cheese and veggies that she loves seemed like a sure thing. She loves them…..depending on the day. Life with a toddler!
(makes 6 muffins)
4 whole, large eggs
2 egg whites
1 tablespoon whole milk
1/4 – 1/2 cup grated cheddar cheese
1/2 cup broccoli florets, cooked and chopped
salt and pepper to taste
Preheat oven to 350 degrees. Steam or boil broccoli to desired tenderness and chop. Whisk together eggs, egg whites and milk. Season egg mixture with salt and pepper and stir in cheddar cheese. Spray muffin tins with cooking spray. Layer about a tablespoon of chopped broccoli into each muffin cup. Pour in egg mixture to about 3/4 full and top with remaining grated cheese. Bake until set in center about 20-25 minutes.
Note: We also love them with baby spinach and roasted mushrooms. Use whatever cheese and veggies you enjoy to customize these for your taste buds.