- 6 large eggs
- 1/4 cup milk (regular, almond, coconut, hemp, etc)
- 1/2 cup broccoli chopped
- 1/2 cup cheddar cheese shredded
- salt and pepper to taste (optional)
Prep: Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.
Whisk: In a medium bowl, whisk the eggs and milk together.
Add Ingredients: Add in the broccoli, cheese, salt and pepper.
Stir: Using a spoon, stir until incorporated.
Pour: Pour the egg mixture into the muffin cups until 3/4 the way full.
Bake: Place the muffin tin in the oven for 20-25 minutes or until eggs have set and the cheese is golden brown.
Serve: Let cool, serve and enjoy!
Age: 6+ months
Storage: in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheat Frozen: to reheat the frozen egg cups, simply place them on a microwave-safe plate and microwave in 20-second intervals until warm.
Serving: 1muffin, Calories: 81kcal, Carbohydrates: 1g, Protein: 6.3g, Fat: 5g, Saturated Fat: 2.6g, Cholesterol: 131mg, Sodium: 96mg, Potassium: 74mg, Fiber: 0.2g, Sugar: 0.7g, Calcium: 80mg, Iron: 1mg