Cheddar Broccoli Egg Muffins

Cheddar Broccoli Egg Muffins

Eggs are a great source of protein!
Health Rating
Prep Cook Ready in Servings
5 min 15 min 20 min 2

Ingredients


1 cup Broccoli, raw (chopped into bite size pieces)
1/2 cup shredded Cheddar cheese, reduced fat (18%)
4 medium egg Egg
1/2 tsp Salt and pepper (to taste)

Instructions


1. Preheat oven to 375 degrees. Coat a 6 hole muffin tin with oil.

 

2. Chop broccoli and place it in a bowl with the eggs and salt and pepper. Whisk together.

3. Pour egg mixture into muffin tins and divide cheese evenly among them.

4. Bake for 12-15 minutes, or until the eggs are set.

Nutrition Facts

Per Portion

Calories 236
Calories from fat 134
Calories from saturated fat 57
Total Fat 14.9 g
Saturated Fat 6.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.4 g
Cholesterol 356 mg
Sodium 644 mg
Potassium 282 mg
Total Carbohydrate 4.9 g
Dietary Fiber 1.3 g
Sugars 1.5 g
Protein 20.4 g

Dietary servings

Per Portion


Meat Alternative 1
Milk Alternative 0.6
Vegetables 0.5

Energy sources


Pygal8%402.75465470163374110.2516183670188557%444.44777012395923254.5528960341082435%302.3139623521554154.196298518667878%57%35%CarbohydratesFatProtein

Notes:

For a non-Dairy muffin

replace the cheddar with a vegan cheese like the Daiya brand which you can find in your local health food store


Nutritional Highlights

Eggs

are a high quality protein and excellent source of B vitamins, and can be a great source of Omega 3 fatty acids is stated on carton label, which is great for brain health and inflammation

Broccoli

is especially rich in vitamin C, folic acid and fiber, it contains a compound called I3C which is important for estrogen excretion

Recipe from:
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