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Broccoli, Potato and Cheesey egg muffins takes several minutes to prepare.

Broccoli, Potato and Cheesey egg muffins takes 22 minutes to cook.

Broccoli, Potato and Cheesey egg muffins makes 24 servings.

The ingredients for Broccoli, Potato and Cheesey egg muffins are:

454 grams/16oz Frozen Broccoli Florets
112 grams/1 1/3 cups Great Value Shredded Fiesta blend cheese
734 grams Liquid egg whites
1 tsp Salt
1 tsp Dry Mustard
1/2 tsp Ground Black Pepper
20 oz FRESH Shredded Raw Potato (NOT from FROZEN)

Here is how you make Broccoli, Potato and Cheesey egg muffins:

Preheat oven 350 and generously greasel (2) non-stick 12 muffin pans with non-stick cooking spray. Place frozen broccoli in water just to cover and bring to a 3 minute boil. DRAIN and let cool. Once cooled either place broccoli in the center of a clean kitchen towel and squeeze as much juice from the broccoli as you can or place on several layers of paper towels and covering with several layers as well and use a rolling pin to squeeze out as much juice as you can. Once this is done, MINCE into tiny bits NOT bites.....BITS. Place in a large bowl with the remaining ingredients and mix thoroughly. The mixture will be VERY soupy. Divide the mixture evenly between the 24 muffin cups. Bake for 20-25 minutes or until edges are set. Let stand for 5 - 10 minutes in muffins pans before taking them out. Use a spatula to loosen the edges and they should come out pretty well.Serving Size:?24

The nutritional information for Broccoli, Potato and Cheesey egg muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 58.9

• Total Fat: 1.5 g
• Cholesterol: 4.2 mg
• Sodium: 181.6 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 0.8 g
• Protein: 5.0 g