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On this weeks episode of The Worst Golf Podcast I shared with you an easy, healthy, freezer friendly, Veggie and Egg Muffin recipe. You can use any vegetables or meat you would like. The recipe below calls for broccoli, but I have done spinach, kale, tomatoes, and even bacon or sausage, you can simply use the recipe as a guide but change up the filling and the cheeses too. I have used cheddar, mexican cheese blend, mozzarella, whatever you have on hand.
BROCCOLI AND CHEESE EGG MUFFINS
Prep Time: 5 mins, Cook Time: 20 mins, Servings: 4
INGREDIENTS
BROCCOLI AND CHEESE EGG MUFFINS
Prep Time: 5 mins, Cook Time: 20 mins, Servings: 4
INGREDIENTS
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar, Sargento
- 1/4 cup good grated cheese like pecorino romano
- 1 tsp olive oil
- salt and fresh pepper
- cooking spray
- Preheat oven to 350°.
- Steam broccoli with a little water for about 6-7 minutes.
- When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
- Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
- In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
- Pour into the greased tins over broccoli until a little more than 3/4 full.
- Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
- Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
