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.
Broccoli Egg Muffins
June 17, 2016
Persons
12
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
- Preheat the oven to 350 F degrees.
- 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.
- In a medium sized bowl, whisk the eggs and nut milk together. Add the sautéed vegetables with salt and black pepper.
- Pour a drop of olive oil onto a paper towel and use it to coat the muffin tins.
- Pour the mixture into muffin tins using a 1/4 cup measuring cup.
- Bake in the oven for 20-25 minutes.
- Optional Toppings: avocado slices and hot sauce.
Nutrition Facts
Broccoli Egg Muffins
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 52 | |
| % Daily Value* | ||
| Total Fat 39 g | 60% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 2 g | 0.7% | |
| Dietary Fiber | 0 | |
| Sugars 0 g (Added Sugar: 0 g) | ||
| Protein 3 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* 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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