Egg & Cheese Muffins
Servings: 8
Per Serving:
Calories: 108
Protein: 10g - Carbohydrates: 8g - Fat: 4g
Fiber: 3g - Sugar: 2g - Sodium: 174mg
Ingredients:
1 Teaspoon Olive Oil
4 Cups Broccoli (Chopped & Cooked)
4 Large Eggs
1 Cup Liquid Egg Whites
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Cup Shredded Cheddar Cheese
Instructions:
Preheat the oven to 350°F (175°C) and lightly grease eight cups of a muffin tin with oil or use non-stick cooking spray.
Evenly distribute the broccoli among the eight greased muffin cups.
Whisk together the eggs, egg whites, salt, and pepper in a medium-sized bowl until well combined.
Carefully pour the egg mixture into each muffin cup, filling them no more than 3/4 full. Leave some space for the mixture to rise.
Sprinkle the desired amount of cheese on top of each muffin cup.
Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the muffins are puffed and golden brown.
After baking, allow the muffins to cool in the pan for 1 minute. Then, gently remove them from the muffin tin.
Serve the broccoli muffins warm or cold, according to your preference.
Coach’s Notes:
Explore various flavor combinations and textures by incorporating different mix-ins and toppings. Experiment with ingredients like finely chopped red bell pepper, diced onion, or cooked bacon to enhance taste and add crunch. Consider using a variety of cheeses, such as feta, Parmesan, or shredded mozzarella, for unique flavor profiles. Remember to adjust the serving sizes accordingly to maintain the desired nutritional balance.
Recipe Credit: The Everything Macro Diet Cookbook by Tina Haupert
