Back to top anchor

Egg muffins with broccoli

A healthy, hand-held brakfast for the family on the go.
  • 1 small head of broccoli
  • 12 eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1/2 cup grated edam cheese (optional)
  1. 1. Preheat oven to 180 degrees.
  2. 2. Grease a 12 pan muffin tray.
  3. 2. Bring a small pot of water to the boil.
  4. 2. Finely chop the broccoli then add to the boiling water. Cook for three minutes then drain and set aside.
  5. 3. Scramble the eggs and milk in a bowl, add a little salt and pepper.
  6. 4. Fill muffin tins 1/2 full with the egg mixture.
  7. 5. Divide the broccoli evenly between each pan. Sprinkle with cheese (if using).
  8. 8. Bake for 20 minutes or until the centre is cooked.
  9. 9. Remove from the oven and cool before removing the egg muffins from the tin.
- These muffins can be eaten warm or cold. - You could try adding more or different vegetables to this recipe such as peas, grated carrot, chopped capsicum, tomatoes and spinach.