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Egg muffins have surged in popularity as a versatile and nutritious breakfast option that fits seamlessly into busy lifestyles. These bite-sized delights are not only easy to prepare but also offer a balanced combination of flavor and nutrition. Savory Cheddar and Broccoli Egg Muffins are a perfect example, featuring the wholesome goodness of eggs, the superfood benefits of broccoli, and the rich taste of cheddar cheese. Preparing these muffins in advance ensures you have a quick, healthy meal ready to go, making them an ideal choice for hectic mornings.

Savory Cheddar and Broccoli Egg Muffins

Start your busy mornings on a healthy note with these Savory Cheddar and Broccoli Egg Muffins! Packed with protein-rich eggs, nutrient-dense broccoli, and creamy cheddar cheese, these muffins are not only delicious but also easy to prepare. Bake a batch ahead of time for a quick grab-and-go breakfast option. With simple ingredients and the ease of meal prep, these muffins can adapt to your dietary needs. Enjoy a wholesome start to your day!
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Ingredients
  

6 large eggs

1 cup fresh broccoli florets, finely chopped

1 cup sharp cheddar cheese, shredded

1/2 cup milk (or your choice of plant-based milk)

1/4 cup green onions, finely sliced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

Salt and pepper, to taste

Cooking spray or oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat. Prepare a 12-cup muffin tin by spraying it with cooking spray or lightly brushing it with oil to ensure the muffins do not stick.

    Prepare the Broccoli: In a small pot, bring water to a boil. Add the finely chopped broccoli florets and blanch them for about 1-2 minutes until they turn a vibrant green. Drain the broccoli and let it cool for a moment. This method helps maintain the broccoli's flavor and texture when baked.

      Mix the Eggs: In a large mixing bowl, crack the eggs and add the milk. Whisk them together until fully incorporated, achieving a smooth, pale yellow mixture.

        Add Seasonings: Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Taste the mixture and adjust the seasonings to your liking for enhanced flavor.

          Incorporate Add-Ins: Gently fold in the blanched broccoli, shredded cheddar cheese, and sliced green onions into the egg mixture. Ensure that all ingredients are evenly distributed for consistent flavor in every bite.

            Fill the Muffin Tin: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way full. This provides enough space for the muffins to rise without spilling over.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should puff up and take on a lightly golden color on top. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.

                Cool and Serve: After baking, remove the muffin tin from the oven and let it cool for about 5 minutes. Gently run a knife around the edges of each muffin to help release them from the tin. Transfer the muffins onto a wire rack to cool completely, or serve them warm.

                  Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze these muffins; just reheat them in the microwave or oven when you’re ready to enjoy!

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Makes 12 muffins

                      Presentation Tips: Serve these muffins on a colorful platter, garnished with a sprinkle of additional chopped green onions or a side of fresh mixed greens for a vibrant touch. Enjoy as a quick breakfast or a delightful snack!