These are a healthy high-protein breakfast for busy mornings.
Ingredients
1/2 tsp
Ghee
1 cup
Broccoli florets
(chopped)
1 cup
Baby kale
(chopped)
1/2 cup
Water
114 gm
Cheddar cheese, sharp
(shredded)
11 large
Egg
2 tsp
Dijon mustard
1 tsp
Paprika
(smoked; optional)
1/2 tsp
Salt
1/4 tsp
Black pepper
(ground)
1/2 cup chopped
Green bell pepper
1/2 cup chopped
Red bell pepper
Instructions
Preheat oven to 350 degrees F. Generously coat a 12-cup muffin tin with cooking spray or brush with Ghee.
Place veggies and water in a medium saucepan. Cover and set over high heat. Cook 4 minutes. Remove from heat and drain the vegetables in a sieve.
Divide the vegetables evenly among the muffin tin wells. Top with cheddar cheese. Whisk eggs, mustard, paprika, salt and pepper in a large bowl. Pour egg mixture through a fine mesh sieve into a large measuring cup. Carefully pour over the vegetables and cheddar, dividing evenly among the cups.
Transfer to the oven and bake until the eggs are puffed in the center, 18 to 22 minutes. Let cool at least 20 minutes before removing from the pan. Refrigerate up to 4 days. Reheat until steaming hot or enjoy cold.
*If you don’t want to use a muffin tin, you could make this recipe in a 9×13-inch baking dish instead. Evenly spread out vegetables across the bottom of the baking dish, then carefully pour the egg mixture over top (following original instructions). Once it’s cooked, allow the egg to cool and cut into 2-inch squares.
