Broccoli Cheddar Cups

• Vegetarian
• Gluten free

• Produce

  • 1/2 Bell pepper
  • 3 cups Broccoli florets
  • 1/2 cup Sweet onion

• Refrigerated

  • 4 Egg whites
  • 8 Eggs

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/8 tsp Pepper
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cheddar cheese

Found on acedarspoon.com

Description

Ingredients

• 3 cups broccoli florets, steamed
• 2 Tablespoons olive oil
• 8 eggs
• 4 egg whites
• 1/2 cup sweet onion, chopped
• 1/2 bell pepper {color of your choice}, seeds removed, chopped
• 1 + 1/2 cups cheddar cheese, separated
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Preheat the oven to 375 degrees. Grease your muffin tins {enough for 14-16 large muffins} and set aside.
• Steam or cook the broccoli florets until tender. Remove from heat and set aside.
• In a large bowl crack the eggs ad add the egg whites and whisk them together. Set aside.
• In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion and bell pepper and sauté for 6-7 minutes, until the onion is soft.
• Add the cooked vegetables and broccoli to the eggs along with 1 cup of the cheddar cheese. Mix to combine. Add the nutmeg, salt and pepper and gently stir to combine everything together.
• Pour the egg mixture into the greased muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of cheddar cheese.
• Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown on the edges.
• Remove from the oven and let cool for a 1/2 hour before removing from the muffin tin.
• Refrigerate the egg muffins in an airtight container for up to a week.