Breakfast Egg Muffins with Broccoli and Cheddar
Ingredients
- 8 large eggs
- 1 cup broccoli, chopped into small pieces
- 1/3 cup extra mature cheddar, grated (125g)
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1/4 cup whole milk
- 1 tsp dried oregano
- 2 tbsp chopped parsley
- 1 tbsp olive oil for greasing the tin and frying the onion
Instructions
- Blanche the broccoli - First bring a saucepan of water to the boil and add your chopped broccoli. Simmer for 2 minutes then drain.
- Fry off the onion and garlic - put the finely chopped onion in a pan with 1 tsp olive oil and fry over a low heat for 3 minutes stirring regularly, until softened. Add the crushed garlic for the final minute.
- Prepare the muffin tin - Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with the olive oil or line with silicone muffin cases.
- Make the egg mixture - In a large mixing bowl, crack the eggs and add the milk. Add the salt and a good grind of pepper then whisk everything together with a fork. Mix until just combined and try to avoid over whisking.
- Add the onion and herbs - Add the onion mixture, chopped parsley and oregano to the egg mixture and stir until evenly distributed.
- Fill the muffin tin with egg mixture - Using a ladle, pour the egg mixture evenly into each of the prepared muffin tin holes, filling each cup about 3/4 full.
- Add the broccoli and grated cheddar - drop a spoonful of broccoli into each muffin hole and sprinkle cheddar on top, distributing it evenly.
- Bake - Place the filled muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are set and the tops are golden brown.
- Cool - Once done, remove the muffin tin from the oven and let the egg muffins cool for a few minutes before carefully removing them from the tin.
- Serve - egg muffins are best served warm or at room temperature.
Notes
Storage Instructions:
Leftover egg muffins can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat from chilled, place them on a baking tray and cover with foil. Place in a preheated oven (180C) for 5 to 10 minutes or until piping hot.
They can be frozen for up to 3 months. Reheat from frozen in the microwave (2 to 3 minutes) or in the oven at 180C for approximately 20 minutes or until piping hot all the way through.