Description
Egg Muffin Cups are one of life’s delicious breakfast pleasures, and these Broccoli and Red Onion Egg Muffin Cups are a flavorful version that’s easy to make.
Ingredients
Units
Scale
- 1 tablespoon of little olive oil
- 200 grams of broccoli
- 1 small – medium red onion
- 1 cup of shredded cheese
- 8 eggs
- 3 tablespoons of milk
- A pinch of salt and pepper
Instructions
- Preheat the oven to 375°F (190°C)
- Grab silicone muffin tray and put to the side, if you don’t have a silicone muffin tray, then grab whatever you have and add paper muffin cases and put to the side.
- Cut up the broccoli and onions.
- Bring a small pot of water to boil. Once boiling, add in the cut up broccoli. You can also use a streamer to cook the broccoli.
- Assemble your ingredients but placing a small amount of broccoli, red onion (uncooked), and cheese in the muffin tray.
- In a mixing jug, add your eggs, milk, salt and pepper. Using a for (or whisk), mix ingredients together, like you would if you were making scrambled eggs.
- Pour the egg mixture into your muffin trays. Here you can make your egg cups small or large depending how much egg you add to each muffin ‘area”.
- Bake for 30 minutes, or until it’s a toothpick can be inserted in the center and comes out clean. The egg cups will rise while cooking, and compress when they cool.
- Once the tray is cool enough to touch, pop the egg cups out of the tray and place them on a cooling rack or paper that is covered with paper towel to absorb extra moisture.
- Serve while warm.
Notes
- You can use cooking spray instead of olive oil as a healthy alternative.
- I have suggested using 8 eggs you may need more, it all depends on how deep your muffin trays are and how big you want your egg cups.
- You are welcome to use whatever shredded cheese you would like – cheddar or mozzarella are great options.
- You can use 3 tablespoons of milk or just a dash with your eggs (like you would when making scrambled eggs).
- You can cook each item separately and then add them to the muffin trays or you can mix it all together in a bowl (including the eggs) but i’ve found it difficult to scoop the eggs and other ingredients into the muffin tray.
- These can be refrigerated for up to 5 days, pop the egg cups in the microwave for 30 seconds to enjoy hot. These can also be frozen for up to 3 month; either leave in the fridge to thaw or pop them in the microwave for a few minutes, at 1 min intervals.
- Prep Time: 5
- Cook Time: 30
- Category: Breakfast
- Method: Oven
- Cuisine: International
