May is National Egg Month, and what better way to celebrate than with an easy egg recipe. Although May is almost over there’s never a wrong time for a yummy broccoli cheddar egg muffins recipe. If you’re like me and paying attention to what you eat these days this egg muffin recipe is perfect for you. This recipe helps save time in the morning by prepping a quick grab and go breakfast. It’s a flavorful guilt free breakfast you can prepare in multiple ways to give yourself variety. If you are a macro counter like myself looking for healthy alternatives and meals (carbs, fats, protein, and sugar) you can use egg whites instead of the entire egg to perfectly fit into your macro plans.
I added diced onions to my broccoli cheddar egg muffins, but you can add whatever extra vegetables you prefer. I highly recommend red or green bell pepper, as well as, mushrooms. Mmm! I chose to use Pete and Gerry’s Organic Eggs for my egg muffin recipe. They’re free range hen eggs from small family farms that are certified humane. Knowing where our food comes from is important to my family. Knowing that Pete and Gerry’s supports farmers is an added plus!
Eggs Are Healthy Campaign:
This particular recipe always makes me think of one of my favorite egg dishes: quiche. I love quiche! Especially when the crust is buttery and flaky. Unfortunately, it’s not a food my waistline likes. Ha! This recipe is a nice alternative to those of you who are looking for a healthier option like myself. Speaking of healthier, did you know the FDA doesn’t consider eggs a “healthy” food? I learned through the Eggs Are Healthy campaign how sugary products such as kids cereals and toaster pastries are considered healthy but eggs are not. The Eggs Are Healthy campaign is a petition by Pete and Gerry’s Organic Eggs to have the FDA update their guidelines. You can check out more details on this petition here.
Now let’s start on these broccoli cheddar egg muffins!
Broccoli Cheddar Egg Muffins
Ingredients
- 6 Pete and Gerry's Organic Eggs
- 1 cup Chopped Broccoli
- 1/2 cup Shredded Sharp Cheddar Cheese
- 3 Tbsp. Shredded cheese separated
- 1/2 cup Diced Yellow Onion
- 1.5 tsp Onion Powder divided into half teaspoons
- 1.5 tsp Garlic Powder divided into half teaspooons
- Sea Salt to taste
- Fresh Cracked Black Pepper to taste
- Avocado Oil Spray
Instructions
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Preheat oven 350 degrees.
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Spray your muffin baking pan lightly with the avocado oil.
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Crack one egg into each muffin spot. Add your onion powder, garlic powder, sea salt and fresh black pepper.
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Use a fork to lightly whisk the ingredients together. Add your desired amount of broccoli and cheese to the egg mixture. *Be sure to leave space for the muffins to rise in the oven*
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Lightly mix the ingredients together in the muffin pan and bake the muffins for 18-20 minutes.
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When the muffins are done, lightly top them with a little more sharp cheddar cheese and fresh cracked black pepper. Put in the oven on broil for 2 minutes to let the cheese bubble and melt.
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Let them cool for a few minutes and enjoy!
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