Broccoli Pepper Egg Muffs
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Ingredients
2 cups of broccoli florets
1 red pepper, chopped into small pieces
10 eggs
½ cup unsweetened almond milk
½ cup shredded cheddar cheese
1 TBSP coconut flour
¼ cup fresh chopped parsley
1 tsp dijon mustard
1 tsp salt
pepper to taste
142 grams of broccoli florets
1 red pepper, chopped into small pieces
10 eggs
½ cup (118 ml) unsweetened almond milk
117 grams shredded cheddar cheese
1 TBSP (15 ml) coconut flour
15 grams fresh chopped parsley
1 tsp (5 ml) dijon mustard
1 tsp (5 ml) salt
pepper to taste
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Instructions
- Preheat the oven to 400ºF (205ºC). Place a silicone muffin pan on a baking tray or line a metal muffin pan with liners.
- Fill the muffin wells to the top with broccoli florets and chopped peppers.
- In a bowl, whisk together the rest of the ingredients.
- Fill the muffin wells to the top with the egg mixture.
- Bake for 25 minutes or until golden brown on the top.
Nutritional Info
Storage
Notes
You can substitute coconut milk if you prefer to make these nut free. You can add any variety of veggies you prefer, including sautéed onions, mushrooms or spinach. Cooked bacon also makes a great addition. If reheating, it is best to heat in an oven on 350ºF for 10 minutes, as a microwave may make them soggy.
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