Egg and Broccoli Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients:
– 6 large eggs
– 1 cup fresh broccoli, finely chopped
– 1/2 cup shredded low-fat cheese (optional)
– 1/4 cup almond milk or unsweetened coconut milk
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 teaspoon paprika
– Fresh herbs (such as parsley or chives), chopped (optional) 
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or line with muffin liners.
2. In a large mixing bowl, crack the eggs and beat them together with a whisk until they are fully combined.
3. Add almond milk, salt, black pepper, garlic powder, onion powder, and paprika to the eggs, and whisk until well mixed.
4. Stir in the finely chopped broccoli and shredded cheese if using, mixing until evenly distributed.
5. Pour the egg and broccoli mixture evenly into the muffin tin cups, filling each about three-quarters full.
6. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick; it should come out clean.
7. Once done, remove from the oven and allow to cool for a few minutes before carefully removing the muffins from the tin.
8. Serve warm, and store any leftovers in an airtight container in the refrigerator. They can be enjoyed cold or reheated.
Nutritional Information (per muffin):
Calories: 70
Protein: 6g
Fat: 4g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Micronutrients:
– Vitamin A: 10% of the Daily Value
– Vitamin C: 15% of the Daily Value
– Calcium: 6% of the Daily Value
– Iron: 5% of the Daily Value
– Folate: 10% of the Daily Value
These muffins are a great low-carb and low-sugar breakfast option, packed with protein and nourishing ingredients to keep you satisfied throughout the morning. Enjoy!
