Prep Time: 5 minutes
Cooking Time: 25 minutes
Ingredients
- 12 eggs
- 4 cups broccoli florets
- 3 slices of bacon
- 1 cup grated cheddar
- 1/4 cup onion, finely chopped
- Salt and pepper, to taste
Instructions
- Add all 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs util fluffy.
- Cook bacon in pan over medium heat until crispy. Remove from pan and place on plate with a paper-towel to soak up excess grease.
- Boil broccoli florets either via microwave (most bag either fresh or frozen are microwave safe; see bag for instructions). OR fill a pot with 1-inch of water and bring to a boil. Insert a steamer basket, then add broccoli florets. Cover with a lid and cook for 5-6 minutes. Remove steamer basket (or bag from microwave) and let cool for a few minutes. Then dice the broccoli into small pieces.
- Preheat over to 350F.
- Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, chopped onion, and cheddar cheese. Then fill with egg mixture about 90% full and bake for 20-25 minutes.
- Let the muffins cool, then run a knife along the outer edge and remove each egg muffin. Enjoy right away or freeze for later.
Nutrition Facts
- Number of Servings Per Container: 12
- Serving Size: 77g
- Calories: 90
- Total Fat: 6g, 8%
- Saturated Fat: 2.5g, 14%
- Trans Fat: 0g
- Cholesterol: 15mg, 5%
- Sodium: 250mg, 11%
- Total Carbohydrate: 2g, 0%
- Dietary Fiber: less than 1g, 2%
- Total Sugars: less than 1g
- Added Sugars: 0g, 0%
- Protein: 7g, 15%
- Vitamin D: 0.08mcg, 0%
- Calcium: 80mg, 6%
- Iron: 0.28mg, 0%
- Potassium: 200mg, 3%