0 hours 10 mins
0 hours 12-15 mins
0 hours 25 mins
¼ Red Bell Pepper, finely chopped
2 Green onions, finely chopped (Dark green used to garnish)
1 Broccoli Stalk, stem peeled and all finely chopped
¼ Cup cheddar cheese, shredded
½ Cup Skim milk
Kosher salt and freshly grated black pepper
Fat Free Greek Yogurt and Fat Free Salsa for serving (optional)
1. Heat oven to 350 degrees. Spray a muffin tin with cooking spray.
2. Mix all the ingredients in a large measuring cup.
3. Pour even amounts in each muffin cup. Bake for 12-15 minutes until the eggs are set.
4. Remove from the oven and let set for 3-5 minutes. Run a knife around the edges of the egg muffin and scoop out with a tablespoon. Serve warm or room temperature and enjoy topped with salsa, fat free Greek yogurt and chopped green onion.
NOTE: This is one of the best make ahead breakfast or brunch items yet. They taste great warm or at room temperature. To make these well in advance or to have on hand for a quick breakfast during the week, I’ll let them cool completely, put in baggies and keep in the refrigerator for up to 3 days or freeze for up to a month.
To heat, I wrap them in a paper towel and heat in the microwave for 1 minute. The perfect grab and go breakfast!
For all my WW friends and those following strict Keto guidelines, this is a winner! Another note: use any veggies or cheese combos that you like. Feel free to add chopped turkey, ham or bacon. These are easy and incredibly versatile.
Typically, I serve two or three per person with Canadian bacon or turkey sausage on the side. I also like to serve the condiments on the side so guests can decide for themselves how they top their muffins. But the salsa, fat free Greek Yogurt and chopped green onions are the perfect “Tex-Mex” combo. Enjoy!