Broccoli Egg Muffins with Herbs
- Serves
- Total time
- 30 min
- Heat
- 350°F / 175°C
- Per serving
- 145 cal
Gluten-free Heart-healthy High-protein Keto Kidney-friendly Liver-friendly Low-carb Low-FODMAP Low-sodium and DASH Vegetarian
Contains: Eggs
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 10 | large eggs | 500 g |
| 1/4 tsp | black pepper | 1 g |
| 1 tbsp | olive oil | 14 g |
| 1 cup | broccoli florets | 91 g |
| 3 tbsp | fresh herbs (parsley, cilantro or basil), chopped | 12 g |
Steps
- Heat. Heat the oven to 350°F (175°C) and oil a 12-cup muffin tin.
- Fill. Divide the broccoli and herbs among the cups (cook turkey first).
- Pour. Whisk the eggs with pepper and pour over.
- Bake. Bake 18 to 22 minutes until set.
Eggs set around the vegetables for grab-and-go portions.
Cook any raw meat before baking.
Done when: Centre set, 160°F (71°C).
Fixes
- Sticking?
- Use silicone cups or more oil.
- Rubbery?
- Pull them 2 minutes sooner.
Variations: Use egg whites for less fat.
Keeps: 4 days; reheat 30 seconds.
Estimated nutrition per serving
| Calories | 145 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 2 g |
| Fiber | 0.5 g |
| Net carbs | 1.5 g |
| Added sugar | 0 g |
| Fat | 10 g |
| Saturated fat | 2.9 g |
| Sodium | 125 mg |
| Potassium | 175 mg |
| Phosphorus | 176 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Mei C.