Easy Broccoli Cheese and Egg Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 cup Broccoli, raw
  • 2 tsp Thyme

• Refrigerated

  • 8 Eggs

• Canned Goods

  • 1/4 cup Coconut milk, unsweetened

• Baking & Spices

  • 1 tsp Pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil cooking spray

• Dairy

  • 3/4 cup Monterey jack shredded cheese, low fat

Found on tastefulventure.com

Description

Ingredients

• 8 eggs
• 1 cup chopped raw Broccoli (you can use frozen too, just thaw first)
• ¼ cup unsweetened Coconut Milk
• ¾ cup low fat Monterey Jack shredded cheese
• 2 tsp Thyme
• 1 tsp Pepper
• ½ tsp Sea Salt
• Olive Oil cooking spray

Directions

• Preheat oven to 350 degrees
• Spray 12 cup muffin tin with Olive Oil cooking spray
• Evenly spread chopped Broccoli to bottom of muffin tin
• In large bowl whisk together eggs, coconut milk, thyme, salt, and pepper
• Evenly spread egg mixture into each muffin about ¾ full
• Add cheese over top of muffins
• Bake 20 minutes
• Enjoy!