Breakfast

Broccoli and cheese egg muffin is for Breakfast, Snack.

Broccoli and cheese egg muffin takes several minutes to prepare.

Broccoli and cheese egg muffin takes several minutes to cook.

Broccoli and cheese egg muffin makes 12 servings.

The ingredients for Broccoli and cheese egg muffin are:

4 cup Broccoli Florets, Raw
4 large Egg, fresh, whole, raw
16 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
.25 cup Great Value Finely Shredded Fiesta Blend Cheese
0.25 cup 3 Cheese Blend, Shredded *Asagio, Parmesan & Romano (by MOMMYDIVA)
1 1tsp Olive Oil

Here is how you make Broccoli and cheese egg muffin:

Preheat oven to 350. Steam broccoli florets until almost tender. Chop into smaller pieces, stir in olive oil. Seasons with salt and pepper to taste. Divide into 12 greased muffin cups. Stir eggs, egg whites, cheeses and salt/pepper to taste. Divide over broccoli in muffin tin. Bake about 20 minutes or until done. Serve warm or wrap in plastic wrap to serve laterServing Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user HSPRING1970.

The nutritional information for Broccoli and cheese egg muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 61.2

• Total Fat: 3.3 g
• Cholesterol: 65.7 mg
• Sodium: 99.1 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.7 g
• Protein: 6.1 g