A little spin on breakfast.
Feeling less than inspired by your over-easy egg and ho-hum wheat toast? Making an omelette before work seem like a chore that rivals washing your kitchen floor?
While I like a good omelette here and there, this recipe I find to be a super time saver. Especially on those rushed mornings. And easy.
Broccoli and egg “muffins”
First, make your concoction.
Basically an omelette in a bowl, am I right??
Next, add it to your muffin tin.
Can you see how cute these will be? And no omelette flipping required. So annoying when your omelette breaks apart.
Wait patiently for 20 (ish) minutes…
Easy peasy
Broccoli and egg “muffins”
Spray muffin tins
preheat oven to 350 degrees
Ingredients:
- 1/4 cup vegetable broth
- 1 teaspoon coconut oil
- 1 clove minced garlic
- 1/4 cup chopped onions
- 1 cup chopped broccoli
- 1/2 cup shredded cheese
- 1/4 cup almond milk
- 4 eggs (go organic if possible)
- 1 Tablespoon Nutritional Yeast (optional)
- salt and pepper to taste
1) Heat your pan and add your vegetable broth, coconut oil, and garlic. Pile in your onions and broccoli and saute until slightly cooked.
2) Transfer mixture to a large bowl
3) Add 1/2 cup cheese of your choice (dairy cheese or non-dairy Daiya. Something that melts gooood)
4) Add nutritional yeast if you are using (But seriously, why would you not?? It just adds to the cheesy flavor and gives you an awesome boost of nutrition)
5) Whisk in 1/4 cup milk of choice (almond, soy…they all work)
6) Whisk in your 4 eggs
7) Add salt and pepper to taste
8) Pour and distribute evenly into your 6 sprayed muffin rounds
9) Bake 20-24 minutes
This recipe yields 6 broccoli egg muffins but could easily be doubled.
Paired with chilled sliced peaches. Peaches just happen to be in season right now. Perfect balance.
These babies will also store well in the refrigerator if you would like to make a dozen in advance. Pop them in the microwave for a bit and bam! out the door. No excuses.
My Foodie Call 