Broccoli Egg Muffins

Ingredients

  • 8 large eggs

  • 3 cups small broccoli florets

  • ½ cup plain Greek yogurt

  • 12 Tbsp low fat shredded cheese

  • ½ tsp salt

  • ¼ tsp black pepper

Directions

  • Preheat oven to 350 degrees. Combine eggs, yogurt, salt and pepper in a bowl. Whisk together.

  • Grease a 12 cup muffin tin with a little olive oil or cooking spray. Place about 3 small florets in each cup, top with 1 heaping tablespoon of shredded cheese.

  • Pour egg mixture evenly amongst each cup, or use a measuring cup to scoop some out and pour into a tray.

  • Bake for 20 minutes. If needed, broil a minute or two for a little browning (be careful to watch them during this time). 

Nutritional Information

12 Servings

Serving Size: 1 Egg Muffin

Calories: 73

Total Fat: 3.8g

Saturated Fat: 1.4g

Cholesterol: 125.9mg

Sodium: 198mg

Total Carbohydrate: 2.2g

Fiber: 0.6g