Broccoli Mushroom Egg Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
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1/2 cup chopped-up broccoli florets
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1 tbsp olive oil
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1/4 tsp black pepper
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1/4 tsp garlic powder
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1/8 tsp salt
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1/4 cup shredded mozzarella (swap with dairy-free if needed)
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2 tbsp Parmesan cheese (or nutritional yeast for a vegan option)
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1/4 cup stir-fried mushrooms
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1/4 cup diced bell peppers (optional)
# Instructions:
01 -
Warm up the oven to 375°F (190°C). Use cooking spray or paper liners to get the muffin tin ready.
02 -
In a skillet over medium heat, add olive oil. Toss in mushrooms and let them cook for 3-4 minutes until soft. Put them aside once done.
03 -
Grab a bowl and whisk the eggs well. Mix in broccoli, cooked mushrooms, cheese, garlic powder, seasoning, and the optional diced peppers.
04 -
Spoon the egg mix into the prepped muffin tin. Don’t overfill—stick to about 3/4 full for each cup. Sprinkle mozzarella on top.
05 -
Pop the muffin tin into your preheated oven. Bake for about 18-20 minutes or until the tops look firm and slightly browned.
06 -
Let the egg cups rest for a few minutes before popping them out of the tin. Eat right away while warm, or chill them in the fridge for later.
# Notes:
01 -
Switch it up—try adding veggies like zucchini, spinach, or onions for more flavor and nutrients.
02 -
Want them fluffier? Whisk your eggs longer or splash in a bit of milk!