When these first were baked I wasn’t quite sure. Broccoli baked often has a very, very strong smell. Once chilled though, the heavy aroma is gone. These broccoli parmesan egg muffins make a quick, portable and tasty breakfast. Figure 3 to 4 per serving, unless served with other items.
One note: if you have premium cupcake liners, use them. The egg sticks quite a bit to even non stick muffin tins. To pop out, use a plastic or nylon knife, run around the edge and pop out.
Broccoli Parmesan Egg Muffins
- 1 Tbsp virgin coconut oil
- 1½ pounds broccoli
- 1 small onion
- 4 large eggs, beaten
- ½ cup unsweetened coconut milk beverage
- ¾ cup grated parmesan cheese
Preheat oven to 350°, lightly oil a 12 count muffin tin.
Finely chop broccoli. Peel and trim onion, dice up.
Heat a large skillet over medium, add in coconut oil. Add in broccoli and onion, saute until tender and turning golden, set aside.
Mix eggs, milk, and cheese in a large mixing bowl. Quickly stir in the vegetables.
Divide mixture between the muffin tin cups.
Bake for 30 minutes, or until golden on top. Let cool a bit, pop out and enjoy.
Store leftover muffins in an airtight container, in refrigerator, for up to one week. Reheat in microwave in 30 second bursts until warm (takes about 1:30).
Makes 12 muffins.