Description
Twelve standard-size broccoli-cheddar egg muffins.
Ingredients
Scale
- 1 1/2 cups Broccoli florets, chopped small
- 8 eggs Large eggs
- 1/4 cup Whole milk
- 3/4 cup Shredded sharp cheddar
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1 teaspoon Unsalted butter
Instructions
- Heat oven to 350°F. Grease all twelve cups of a standard muffin pan with 1 tsp softened butter. Steam or sauté 1 1/2 cups finely chopped broccoli until just tender, approximately five minutes, then drain and pat dry.
- Whisk eight eggs with 1/4 cup whole milk, 1/2 tsp fine salt and 1/4 tsp pepper until combined. Stir in 3/4 cup shredded sharp cheddar and the cooled broccoli.
- Divide the egg mixture evenly among the twelve cups, keeping pieces distributed. Bake approximately 18–22 minutes until centers are set, not wet, and a food thermometer in representative centers reads 160°F. Avoid overbaking into a rubbery texture.
- Rest in the pan five minutes, run a thin spatula around the edges and remove. Serve one muffin per working portion. Record actual fill level, internal endpoint, release and texture after cooling in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: five-minute cooked-broccoli preparation and about twenty-minute bake within cooking time, plus five-minute pan rest; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: One egg muffin