Breakfast, snack, quick lunch, or mid-week pick-me-up, you name it! These Broccoli Cheddar Egg Muffins are bursting with flavor and packed with feel-good nutrients that will make your keto diet feel like a walk in the park.
The muffin base is so simple that you can add whatever ingredients you have handy while you are meal-prepping. I find the combination of broccoli and cheddar to be an absolute hit, but you could also try smoked salmon and dill, ham and rosemary, or feta cheese and tomato! I would love to hear your thoughts and ideas, so please don’t forget to leave a comment and let us know!
Preheat the oven to 400 F. Line a muffin pan with cupcake liners.
Whisk together the eggs, then season them with salt and black pepper.
Add the onion powder and thyme to the egg mixture and stir to combine. Stir in the broccoli and cheddar.
Split the mixture evenly into 6 muffin tins, filling each about 2/3 full.
Optionally, sprinkle with more cheddar on top if you like things extra cheesy!
Bake for 12-15 minutes or until golden brown. Enjoy your muffins as a delicious breakfast, or pack them for lunch!
|
Broccoli Cheddar Egg Muffins |
Calories |
Fats (g) |
Carbs (g) |
Fiber (g) |
Net Carbs (g) |
Protein (g) |
|
5 eggs |
315 |
21.9 |
1.7 |
0 |
1.7 |
27.7 |
|
½ cup cheddar cheese, grated (plus extra for topping, optional) |
228 |
18.7 |
0.7 |
0 |
0.7 |
14.1 |
|
2/3 cup broccoli, steamed and chopped |
21
|
0.2 |
4 |
1.6 |
2.4 |
1.7 |
|
¼ tsp dried thyme |
1 |
0 |
0.2 |
0.1 |
0.1 |
0 |
|
½ tsp onion powder |
4 |
0 |
1 |
0.1 |
0.9 |
0.1 |
|
½ tsp sea salt |
0 |
0 |
0 |
0 |
0 |
0 |
|
¼ tsp black pepper |
1
|
0 |
0.3 |
0.1 |
0.2 |
0.1 |
|
Total |
570 |
40.8 |
7.9 |
1.9 |
6 |
43.7 |
|
Per Serving (<6) |
95 |
6.8 |
1.3 |
0.3 |
1 |
7.3 |
Ingredients
Directions
Preheat the oven to 400 F. Line a muffin pan with cupcake liners.
Whisk together the eggs, then season them with salt and black pepper.
Add the onion powder and thyme to the egg mixture and stir to combine. Stir in the broccoli and cheddar.
Split the mixture evenly into 6 muffin tins, filling each about 2/3 full.
Optionally, sprinkle with more cheddar on top if you like things extra cheesy!
Bake for 12-15 minutes or until golden brown. Enjoy your muffins as a delicious breakfast, or pack them for lunch!
