Egg and Brocolli Muffins

Photo by Rasulovs/iStock / Getty Images

Photo by Rasulovs/iStock / Getty Images

Egg and Broccoli Muffins – serves 8

This recipe can also be made in a muffin tray or in a flat parchment lined tray (may take another 5 minutes to fully cook) and cut into shapes with a cookie cutter - the leftovers from this can be saved and chopped to add to rice for a lovely side dish or quick kids dinner.

The muffins are better when cooled because the egg proteins relax and the dish is more tender. If you make a batch at the weekend, they will be wonderful kept in the fridge until Wednesday morning.

Per portion: 170kcal, 2g carb


6 pasture raised eggs

1 cup chopped steamed broccoli (best if water is roughly squeezed away when cooled)

1/3 cup chopped chives

½ cup shredded cheese of choice (parmesan, cheddar, gruyere or a combo)

salt and pepper to taste

Olive oil spray

Preparation method

1. Preheat oven to 325F and lightly spray a small muffin tray (can also cut parchment circles to line the bottom, if you have time)

2. Mix broccoli, cheese and chives in a large bowl

3. Beat eggs in another

4. Divide the broccoli mixture evenly amongst the muffin tray

5. Spoon in 1/3 cup of the egg mixture into each to cover & lightly shake the tray to mix

6. Bake for 15 minutes

Recipe designed by Alainn Bailey, ms, rd, cdn, cnsc