Breakfast Broccoli Egg Bites
Make these mini egg muffins for an easy breakfast or lunch with the kids. Customise to your taste by switching with another vegetable and adding spices if you like.
Substitutes?
- No broccoli? Use other vegetables such as red pepper, spinach, kale, cavolo nero, cherry tomatoes or leftover roasted carrot.
- No cheddar? Use crumbled feta instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
4 Sprouting broccoli
6 Eggs (large )
3 tbsp cheddar (grated )
2 tsp olive oil
salt & pepper
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Finely chop the broccoli, including the stalks and set aside.
- Crack the eggs in a mixing bowl. Add the chopped broccoli, grated cheddar and season with a pinch of both salt and pepper. Mix until combined.
- Place your muffin tin on a large baking tray so that it is easier to move around. Grease a muffin tin with olive oil and divide the egg mixture into 8 of the muffin holes.
- Bake for 15 minutes, then remove from the oven and set aside to cool.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
