Egg Muffins with Broccoli and Herbs

Prep:10minCook:20min

Egg muffins are the perfect delicious vehicle for anti-inflammatory vegetables. They're quick and easy to make, and they're a perfect grab-and-go breakfast or snack (they also freeze well). Eggs tend to stick to muffin tins, so it's worth investing in silicone muffin tin liners.

Updated at: Thu, 17 Aug 2023 03:53:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories150.4 kcal (8%)

Total Fat9.6 g (14%)

Carbs2.1 g (1%)

Sugars0.7 g (1%)

Protein13.2 g (26%)

Sodium496.5 mg (25%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 Tablespoonsolive oil

for greasing, optional

10eggs

large, beaten

¾ teaspoonsalt

⅗ teaspoonblack pepper

freshly ground

2 tablespoonsfresh basil

chopped

2 tablespoonsparsley

chopped, fresh

2 tablespoonsfresh chives

chopped

1 cupbroccoli florets

bit-size pieces

Instructions

Step 1

Preheat the oven to 350F. Grease a 12-cup muffin tin with the oil, or use silicone muffin tin liners.

Step 2

In a large bowl whisk the eggs, salt, and pepper

Step 3

In a medium bowl, combine the basil, parsley, and chives.

Step 4

Place about 1 Tablespoon of chopped broccoli florets in the bottom of each cup, then top it with a small portion of the basil, parsley, and chive mixture. Pour the egg mixture over the broccoli and herbs so that each cup is filled almost to the top.

Step 5

Bake for 20 minutes, then set the muffins aside to cool. Gentley scoop them out using a spoon or small spatula, scraping the bottom to ensure nothing sticks to the tin.

Step 6

Portion 2 egg muffins into each of 5 small storage containers

Step 7

Storage: Store in the refrigerator for up to 5 days, or freeze for future use. To freeze, place the egg cups on a baking sheet and freeze for 2-4 hours, then transfer to resealable bags and store for up to 2 months. Thaw in the refrigerator overnight. To serve, microwave for 1 minute.

Step 8

Substitution tip: feel free to swap in any other herbs or vegetables you enjoy such as tomato, mushroom, kale, onions, or bell peppers. You can add some cheese or nutritional yeast for extra flavor if desired, based on your dietary plan.