Broccoli Cheddar Egg Cups
When life gets hectic, I like to make large batches of things for us to eat. Things I can freeze, things that will feed my family for the whole week! Meal prepping is SO underrated. These Broccoli Cheddar Egg Cups were stuffed with tender broccoli, gooey cheddar cheese, crispy bacon, garlic, fresh herbs, and tomato. That egg was so juicy, and SO fluffy! These were impressive to me because I feel like you don't hear about a lot of breakfast recipes featuring broccoli! They felt super creative and my kids absolutely loved them!
Equipment
Ingredients
For the broccoli cheddar egg cups:
- 5 Slices Bacon cooked, crumbled, divided
- 1 tbsp Butter
- 1 cup Broccoli Florets cut into tiny pieces
- 1 Yellow Onion diced
- 2 Garlic Cloves minced
- 1 tsp Rosemary minced
- ½ tsp Thyme minced
- 10 Eggs
- 1 cup Half and Half
- ¼ cup Tomato deseeded and diced
- ½ cup Shredded Cheddar Cheese divided
- ½ cup Shredded Colby Jack Cheese divided
- 1 tsp Salt
- ½ tsp Paprika
- ½ tsp Black Pepper
- Cooking Spray
For serving:
- Parsley minced
Instructions
To prep the ingredients:
- Preheat the oven to 375℉.
- In a large skillet on medium heat, cook the bacon, turning often, until crispy, 5-8 minutes.
- Move to a paper towel lined plate to cool, then crumble.
- In that same skillet with the bacon grease, melt the butter on medium heat.
- Cook the broccoli for 1-2 minutes, stirring occasionally.
- Add the onion and cook 1-2 minutes, stirring occasionally, until translucent.
- Stir in the garlic, thyme, and rosemary, and cook until fragrant, 1 minute.
- Using a slotted spoon, move the veggies to a large bowl, then set aside until ready to use.
To make the broccoli cheddar egg cups:
- Get out two muffin pans and grease them with butter or cooking spray.
- Next, in a large mixing bowl crack the eggs and whisk them vigorously.
- Whisk in the tomato, half and half, 3/4 of the crumbled bacon, 3/4 of the cheeses, the spices, and all of the sautéed veggies.
- Carefully fill each muffin cup 3/4 of the way full, taking the time to evenly distribute a bit of everything between the cups.
- Sprinkle the rest of the cheese and bacon over the tops, then bake until golden brown and until the eggs have set and no longer jiggle, 15-18 minutes.
- Remove the broccoli cheddar egg cups from the oven and let cool for 5-10 minutes before removing to a cooling rack to cool completely.
Whisking the eggs vigorously like this makes them lighter, fluffier, and creates a taller egg cup!
When the egg cups spring back from a light poke, they're ready!
To serve:
- Serve broccoli cheddar egg cups warm with fresh parsley sprinkled on top! Have these with some hashbrowns, peanut butter toast, by themselves - whatever you want. Enjoy!
Nutrition
Serving: 2egg cupsCalories: 238kcalCarbohydrates: 4gProtein: 15gFat: 3gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 260mgSodium: 540mgPotassium: 310mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 12mgCalcium: 180mgIron: 1.5mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
