Description
These Mini Egg Bites with Cheese & Broccoli are fluffy, cheesy, and packed with fresh veggie flavor. Perfect for a quick breakfast, meal prep, or a wholesome snack on the go.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 3/4 cup shredded cheddar cheese
- 1 cup finely chopped broccoli florets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil or butter (for greasing)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin with olive oil or butter.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well blended and frothy.
- Add chopped broccoli and shredded cheese into each muffin cup.
- Pour the egg mixture evenly over the vegetables and cheese, filling each cup about three-quarters full.
- Bake for 18–20 minutes, or until the centers are set and the tops are lightly golden.
- Let the egg bites cool for a few minutes before removing from the pan.
- Serve warm and enjoy with your favorite sides or dips.
Notes
- Use finely chopped broccoli for even cooking.
- Experiment with different cheeses like mozzarella or feta for variety.
- Store leftovers in the fridge for up to 4 days or freeze for longer shelf life.
Nutrition
- Serving Size: 1 egg bite
- Calories: 80
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg