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Egg muffins have surged in popularity in recent years, becoming a breakfast staple for health-conscious individuals and busy families alike. Their versatility allows for endless variations, making them a favorite among those looking to enjoy a nutritious meal on the go. Among these delightful creations, Mini Broccoli Cheddar Egg Muffins stand out as a particularly appealing option. These bite-sized treats are not only delicious but also packed with nutrients, making them an ideal choice for anyone seeking a quick and healthy breakfast solution.

Mini Broccoli Cheddar Egg Muffins

Start your mornings off right with Mini Broccoli Cheddar Egg Muffins! These delicious, bite-sized treats are perfect for busy days, offering a nutritious boost with every bite. Packed with protein-rich eggs, vibrant broccoli, and flavorful cheddar cheese, they make a satisfying breakfast that’s easy to prepare ahead of time. Simply whip up a batch, store them in the fridge or freezer, and enjoy a healthy meal on the go. Say goodbye to boring breakfasts and hello to tasty convenience!
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Ingredients
  

6 large eggs

1 cup fresh broccoli florets, finely chopped

1 cup shredded sharp cheddar cheese

1/4 cup milk (or use cream for a richer consistency)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup diced red bell pepper (optional, for an extra burst of color)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats, generously grease or spray a muffin tin with cooking spray or olive oil to prevent the egg muffins from sticking.

    Prepare the Broccoli: Take the broccoli florets and steam or microwave them for approximately 2-3 minutes, until they are just tender. After cooking, let them cool for a few minutes, then chop them finely to incorporate into the egg mixture.

      Mix the Egg Base: In a large mixing bowl, crack the six eggs and whisk them together with the milk, garlic powder, onion powder, salt, and pepper. Mix until all the ingredients are well combined and the eggs are fluffy.

        Incorporate the Vegetables and Cheese: Gently fold in the finely chopped broccoli, shredded cheddar cheese, and the optional diced red bell pepper. Stir until everything is evenly distributed, ensuring that you have a good mix of vegetables and cheese in each muffin.

          Fill the Muffin Tin: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full to allow for rising during baking.

            Bake the Muffins: Place the muffin tin in the preheated oven and let them bake for 18-20 minutes. The muffins should puff up and should be set in the center; check for doneness by inserting a toothpick – it should come out clean.

              Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before gently lifting them out. Serve warm, or allow to cool completely before storing in an airtight container in the refrigerator, where they will keep for up to five days.

                - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins

                  - Presentation Tips: Serve the muffins on a colorful platter garnished with fresh herbs like parsley or chives for a pop of color and freshness. Enjoy them as a snack, for breakfast, or as a nutritious addition to a brunch spread.