Broccoli Egg Muffins
Jump to recipeBreakfast just got fast, easy and nutritious with these Broccoli Egg Muffins. These muffins are packed with healthy proteins and fats plus a variety of vegetables like bell peppers, onions, and broccoli. Make a batch or two over the weekend, store in the refrigerator and pop in the microwave throughout the week. They are gluten-free, dairy-free, paleo, pegan, and vegetarian.
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Broccoli Egg Muffins
Ingredients
- 1 tsp coconut oil
- ½ c yellow onion, diced
- ½ c bell pepper, diced
- 1.5 c broccoli florets
- 7 eggs
- ½ c unsweetened almond milk
- Dash salt
- Dash pepper
- 1 tsp extra virgin olive oil
- 1 medium avocado
- Hot sauce
Instructions
- Preheat the oven to 350 F.
- Add coconut oil to a large non-stick pan over medium heat and sauté the onions and peppers for 2-3 minutes. Add the broccoli and cook for another 3 minutes.
- In a medium sized bowl, whisk the eggs, almond milk, salt and pepper together. Mix in the sautéed vegetables.
- Pour a drop of olive oil onto a paper towel and use it to coat the muffin tins.
- Pour 1/4 cup of the egg/vegetable mixture into each individual muffin tin.
- Bake in the oven for 20-25 minutes.
- Serve three egg muffins with ? avocado and hot sauce.
Nutrition Facts
Broccoli Egg Muffins
Serves: 3
| Amount Per Serving: | ||
|---|---|---|
| Calories | 56.7kcals | |
| % Daily Value* | ||
| Total Fat 3.8g | 5.8% | |
| Saturated Fat 1.3g | 6.5% | |
| Trans Fat 0g | ||
| Cholesterol 107.9mg | 36% | |
| Sodium 63.5mg | 2.6% | |
| Total Carbohydrate 1.9g | 0.6% | |
| Dietary Fiber .8g | 3.2% | |
| Sugars 0.8 g (Added Sugar: 0 g) | ||
| Protein 4g | ||
| Vitamin A 5% | Vitamin C 28% | |
| Calcium 4% | Iron 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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