We love these easy-to-make broccoli bites for weekend brunch. With ingredients such as cheddar cheese, milk, eggs, and (of course) broccoli, this recipe will please even the pickiest eater! With so many delicious flavors and nutrients, you may want to freeze some extras to serve later for a healthy weekday breakfast or an after-school snack. Simply prepare the muffins as directed and let them cool before storing in an airtight container. These bites can be kept in the fridge for 3 days or frozen for up to 3 months. To freeze, cover and place muffins on a waxed paper-lined baking sheets and freeze until hard.
Nutrient Booster: Broccoli
It is no wonder that broccoli has been known to be one of the healthiest vegetables because of its nutritional makeup. Broccoli is rich in vitamin C, fiber, and folate. It is also an excellent source of vitamin A, lutein and zeaxanthin. These antioxidants have been shown to reduce the occurrence of neovascular age-related macular degeneration, thus improving vision and eye health). Incorporating broccoli into a daily diet could also help prevent many types of cancer, improve the digestive and immune systems, and lower blood pressure. When it comes to great tasting nutrition, this recipe is eye opening in so many ways!
Looking to pair these with other recipes for a delicious spread? This recipe would pair great with our Sweet Potato Bites with Pecans and Cashew Cream, Black Bean Egg Muffins and Blueberry Yogurt Muffins. The perfect combination of sweet and savory dishes to please your friends and family!
Egg & Broccoli Cheddar Cheese Bites
- 1 tablespoon + 1 teaspoon olive oil
- 1 cup onion, chopped
- 1 medium head broccoli, (3 1/2 cups florets), chopped
- 1 clove garlic, minced
- 8 large eggs
- 3/4 cup organic 2% milk, or milk of choice
- 1 teaspoon sriracha
- 1 tablespoon dijon mustard
- 1 cup organic cheddar cheese
- 1/2 teaspoon paprika
Preheat oven to 375⁰ F & prepare mini-muffin tin by either spraying with cooking spray or lining with paper liners.
Heat oil in a small pan over medium heat. Add chopped onion and saute for 4-5 minutes until translucent. Add broccoli and garlic and saute another 2-3 minutes to soften, stirring to evenly cook.
In a medium bowl, beat eggs and milk together using a fork. Add sriracha or hot sauce and mustard and mix well.
Divide broccoli mixture between each prepared mini-muffin cup (approximately ⅓ full for each cup). Sprinkle cheese evenly on top of broccoli mixture. Pour blended egg mixture over broccoli and cheese mixture. Leave a small amount of space at the top to avoid spillover while baking. Sprinkle with paprika. Place in oven and bake for approximately 10 minutes until set and cheese is lightly browned. Don't over bake or eggs will be overcooked.
Remove from oven and let cool for 5 minutes before using a butter knife around each egg muffin to loosen and remove from pan. Serve immediately.
Serving size: 4 mini muffins Calories: 245 calories, Fat: 15 grams, Saturated fat: 5 grams, Carbohydrates: 8 grams, Sugar: 2 gram, Sodium: 330 milligrams, Fiber: 2 gram, Protein: 15 grams, Cholesterol: 270 milligrams