So, we’ve made it through Valentine’s Day and probably have a few extra pounds from the delicious dinner and yummy chocolates to show for it. Me, I’m recovering from a trip to Vegas where we ate and drank so much delicious but definitely unthealthy things 😉
So, it is time to get back on the healthier food wagon stat because bathing suit season will be here before you know it {shudder}. Breakfast is definitely one of the best places to start when working to make healthier choices. I’ve shared my busy morning breakfast and my favorite green smoothie recipe and, today, I’m sharing one of my other favorites: broccoli and cheese egg muffins.
These muffins are awesome because they are filled with yummy broccoli and the little bit of cheese adds an extra flavor punch. Make them over the weekend and have a healthy breakfast all week long. You can even make a bunch in advance and freeze them for weeks to come.
Oh, and my kids LOVE them so be sure to give them a whirl on breakfast for dinner night.
- 1 cup chopped broccoli thawed
- 3/4 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 16 oz of Egg Beaters
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Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray.
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In a medium bowl, combine broccoli, 1/2 cup shredded cheddar cheese, salt, pepper and egg beaters. Whisk to combine well.
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Divide mixture between the muffin cups. Bake for 20 minutes or until eggs are set.
What is your favorite breakfast food? Do you like to premake your breakfasts on the weekend so it will be ready each morning?
Love the idea of egg muffins? Be sure to check out my southwestern egg muffins too!
This post is shared at the list of fabulous parties found here.
Ooh these would be perfect for my hubby! He has a gluten thing, so I’m always looking for easy grain-less dishes for him. Thanks for sharing, Shannah!
~Abby =)
Abby @ Just a Girl and Her Blog recently posted…Hit Me With Your Best Shot #7
Gluten free can be so hard to find delicious foods for. I have a good friend who is gluten free so I am always trying to think of things that I know she can eat and would like. Hope your husband enjoys these.
These look amazing!
I love the idea of using egg beaters in these since I have an entire box from Costco sitting in my fridge. Yum!
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I use egg beaters or liquid egg whites all the time! It is so easy and they have a longer shelf life than regular eggs.
I prefer to use real, pastured eggs for the health benefits. Do you know how many eggs equal the amount of egg beaters called for in the recipe? Thanks! Can’t wait to try!
Hi there – The equivalent would be 8 large eggs. Hope that helps 🙂
Thank you so much!!! 🙂
Mmmmm… I love broccoli and eggs and it’s such a great way to get some veg at breakfast!
Kate (Veggie Desserts) recently posted…Kale and Almond Biscotti