Breakfast 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. ReNew and Detox approved! 

IMG_5327 IMG_5379Broccoli Egg Muffins

Broccoli Egg Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12

Calories per serving: 52

Fat per serving: 39 g

Carbs per serving: 2 g

Protein per serving: 3 g

Sugar per serving: 0 g (Added Sugar: 0 g)

Broccoli Egg Muffins

Breakfast 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. ReNew and Detox approved!

Ingredients

  • 1 tsp coconut oil 
  • 1/2 cup cup bell peppers, diced
  • 1/2 yellow onion, diced 
  • 1 1/2 cup broccoli, chopped 
  • 7 eggs
  • 1/2 cup cashew milk
  • Dash of salt and pepper
  • 1 tsp extra virgin olive oil

Instructions

  1. Preheat the oven to 350 F degrees. 
  2. Add coconut oil to a large non-stick pan over medium heat and sauté the onion and peppers for 2-3 minutes. Add the broccoli and cook for another 2 minutes.
  3. In a medium sized bowl, whisk the eggs and nut milk together. Add the sautéed vegetables with salt and black pepper.
  4. Pour a drop of olive oil onto a paper towel and use it to coat the muffin tins.
  5. Pour the mixture into muffin tins using a 1/4 cup measuring cup.
  6. Bake in the oven for 20-25 minutes.
  7. Optional Toppings: avocado slices and hot sauce.
https://beingbrigid.com/broccoli-egg-muffins/