Delicious Egg Muffins Filled With Broccoli and Cheddar
I love making all kinds of egg muffins with different mix-ins because they're so simple to make and they allow me to have a quick and easy breakfast that's prepped and ready to go on busy mornings! You probably know by now that I always say, "make once, eat a bunch" and these egg muffins are no exception. I love to make them on a weekend morning and enjoy them fresh out of the oven and then I store them in a container in the fridge so I can eat them throughout the week. I partnered with Green Valley Organic Creamery to make these delicious, lactose-free egg muffins that are suitable for low lactose, low FODMAP and gluten free diets and trust me, you want to make these egg muffins stat!
I partnered with Green Valley Organic to create this recipe and I was gifted with product. All opinions and work are my own and I never share a product or brand on my blog that I do not truly use and love. You can purchase Green Valley Organic Creamery lactose-free cottage cheese (used in this recipe), as well as many other delicious, lactose-free dairy products at a store near you by using their store finder tool.
Prep Time: 10 minutes
Cook Time: 25 minutes* (*oven times will vary)
Equipment needed: Muffin Tin (I used a 12-muffin tin)
Ingredients (yields 6 servings or 12 egg muffins):
12 large eggs, raw
1/2 C Green Valley Organic Creamery lactose-free cottage cheese
1/2 C cheddar cheese, shredded
1 1/2 C broccoli florets, chopped into very small pieces*
1/4 tsp salt
1/4 tsp ground black pepper
Nonstick cooking oil spray
Make sure to use only the top part of the broccoli to keep these low FODMAP, as the stems will be high FODMAP.
Preheat oven to 350 degrees Fahrenheit. Spray muffin tin generously with nonstick spray.
Crack eggs into a large mixing bowl. Add salt and pepper and whisk together until the yolks and the whites are mixed well.
Add cottage cheese, cheddar cheese and broccoli and whisk again.
Using a spoon, transfer egg mixture to muffin tin, filling each muffin tin close to the top.
Bake in oven for about 25 minutes or until cooked through. Allow egg muffins to rest and cool for about 5-10 minutes before eating them and allow them to cool completely before storing in the fridge or freezer. You can defrost these overnight by thawing in the fridge and reheating in the microwave for about 20-30 seconds, or you can simply microwave from frozen for a bit longer, until heated throughout. Enjoy!
Nutrient Analysis Per Serving (1 serving = 2 egg muffins)
Calories 209 calories, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 384 mg, Carbohydrates 2 g, Fiber 1 g, Protein 18 g, Sodium 354 mg, Calcium 138 mg
*Analysis uses 4% milk-fat cottage cheese (not reduced fat or reduced sodium) and whole milk cheddar cheese. Choosing reduced fat or reduced salt versions and different brands will alter the nutrient analysis of this food. This analysis is solely provided as an estimate.
* I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.
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