Portable baked egg muffins loaded with broccoli and carrot, paired with avocado for serving.
ABy Annebala
Servings
4
8 piece Eggs
1.5 cup Broccoli
1 piece Carrot
0.25 cup Milk
0.5 cup Cheddar cheese
1 tsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
1 piece Avocado
Calories
780 kcal
Protein
16g
Carbs
67g
Fat
51g
Fiber
8g
Sugar
10g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 375F. Lightly grease a 12-cup muffin tin with olive oil.
1 tsp Olive oil
2. Finely chop the broccoli and grate the carrot.
1.5 cup Broccoli,
1 piece Carrot
Mix
3. Whisk the eggs with milk, salt, and black pepper until smooth. Stir in the broccoli, carrot, and cheddar cheese.
8 piece Eggs,
1.5 cup Broccoli,
1 piece Carrot,
0.2 cup Milk,
0.5 cup Cheddar cheese,
0.5 tsp Salt,
0.2 tsp Black pepper
Bake
4. Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full. Bake until the egg muffins are set and lightly golden, 18 to 22 minutes.
8 piece Eggs
Serve
5. Let the egg muffins cool for 5 minutes before removing from the tin. Slice the avocado and serve alongside.
1 piece Avocado
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