Description
These Broccoli Egg Bites are a protein-packed, low-carb breakfast or snack, loaded with tender broccoli and creamy cheddar. Quick to prepare and perfect for meal prep, they combine fluffy baked eggs with rich cream and wholesome vegetables for a savory bite any time of day.
Ingredients
Units
Scale
Egg Mixture
- 4 large eggs
- 1/3 cup heavy cream
- A pinch of salt
- A pinch of black pepper
Vegetables & Cheese
- 1 cup broccoli, chopped
- 1/3 cup cheddar cheese, grated
Instructions
- Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone muffin cups for easy egg bite removal.
- Chop the Broccoli: Rinse the broccoli thoroughly, then chop it into small, bite-sized pieces to ensure they cook quickly and evenly.
- Mix Eggs & Cream: In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Season the mixture with a pinch of salt and black pepper to taste.
- Add Broccoli and Cheese: Fold the chopped broccoli and grated cheddar cheese into the egg mixture, ensuring even distribution.
- Fill Muffin Tin: Pour the prepared mixture evenly into the compartments of the muffin tin, filling each about 3/4 full.
- Bake the Egg Bites: Place the muffin tin in the preheated oven and bake for about 20-22 minutes, or until the egg bites are set and lightly golden on top.
- Cool and Serve: Let the egg bites cool in the tin for 5 minutes, then gently remove and serve warm, or store for later use.
Notes
- You can substitute cheddar with your favorite cheese, such as feta or Swiss.
- Leftover egg bites can be refrigerated for up to 4 days or frozen for longer storage.
- Add more chopped vegetables or cooked meats for variety.
- For a lighter version, substitute the heavy cream with milk or a non-dairy alternative.
Nutrition
- Serving Size: 1 egg bite
- Calories: 80
- Sugar: 0.7g
- Sodium: 124mg
- Fat: 6.1g
- Saturated Fat: 3.1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Fiber: 0.4g
- Protein: 5.1g
- Cholesterol: 91mg
