Broccoli & Cheese Egg Cups
Broccoli & Cheese Egg Cups
These egg cups are a great way to change up serving eggs to your family and the classic combo of broccoli and cheese makes them super kid friendly! We like to keep these on the breakfast rotation and find that they’re really easy to make ahead and reheat for those ultra busy mornings.
If you’re into meal prep, consider doubling the recipe to make a full 12-hole muffin tin’s worth of egg cups. They’ll keep in the fridge for several days and are wonderful grab & go breakfasts or even packed into lunches.
Servings: 2 to 3
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
INGREDIENTS:
roughly 1/2 cup of broccoli florets
4 eggs
1/2 teaspoon sea salt (we suggest either our Romesco Garlic Salt or Herb Garden Salt here)
1/4 teaspoon raw garlic powder
freshly cracked black pepper, to taste
1 tablespoon hemp hearts
1/3 cup grated cheddar cheese
smoked paprika, for sprinkling on top
INSTRUCTIONS:
Preheat oven to 400F and line a 6-hole muffin tin with reusable silicone liners (or grease a nonstick pan really well with avocado oil).
In a small saucepan, bring an inch of water to a boil, add broccoli, reduce heat to simmer, and steam for 4-5 minutes, or until broccoli is softened slightly. Drain and chop finely. Set aside.
Meanwhile, whisk eggs together in a small bowl along with sea salt, garlic powder, and pepper. Divide egg mixture evenly between the 6 muffin liners of your prepared pan.
Distribute hemp hearts and broccoli among the egg mixture and stir carefully, so that the hemp hearts and broccoli are evenly mixed throughout each egg cup.
Top each egg cup with cheddar and a sprinkle of smoked paprika.
Cook in preheated oven for about 15 minutes, or until eggs are set.
