If you're looking for a quick, nutritious breakfast option that you can prepare in advance, these Broccoli and Cheddar Egg Muffins are a game-changer. They're packed with flavor and perfect for busy mornings or a simple brunch gathering.
Eggs are the base of these muffins, providing structure and protein. The broccoli adds a healthy dose of fiber and a bit of crunch. Using sharp cheddar cheese brings a punch of flavor that pairs beautifully with the eggs and broccoli. The milk helps to keep the muffins moist and light. Garlic powder and onion powder add depth without overpowering the other flavors. A touch of salt and black pepper enhances the overall taste.
These muffins are delightful on their own, but you can also serve them with a side of fresh fruit for a balanced meal. They're a fantastic addition to a brunch spread alongside crispy bacon or a fresh salad.
Preheat your oven to 350°F (175°C), a crucial step to ensure your muffins cook evenly. Grab a large mixing bowl and crack in your 6 large eggs. Whisk them together with the milk, garlic powder, onion powder, salt, and black pepper until everything is well combined. You want a smooth, consistent mixture here.
Once the base is ready, fold in the broccoli and cheddar cheese. Make sure these ingredients are evenly distributed throughout the egg mixture for a balanced flavor in each bite.
Take a muffin tin and give it a good coating with non-stick cooking spray to prevent sticking. Pour the egg mixture into the muffin cups, filling each about 3/4 full. This leaves room for the muffins to expand as they bake.
Slide the tin into your preheated oven and let them bake for 18-22 minutes. You'll know they're done when the tops are set and lightly golden. Let them cool slightly before popping them out of the tin to serve.
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