Mornings are a new beginning. Enjoy your Cheddar and Broccoli Keto Egg Muffins, and let them be a reminder that every day brings the opportunity for growth and positive choices.
Cheddar and Broccoli Keto Egg Muffins
Recipe By Ketology
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Cooking Time
20-25 min
Difficulty
Easy
Serves
6
Calories
180
Ingredients
- 6 large eggs
- 1 cup chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onions
- 1/4 cup diced bell peppers (any color)
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Cooking spray or butter for greasing the muffin tin
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
- 2. Steam the chopped broccoli florets until they are slightly tender. You can do this in a microwave-safe bowl with a little water or on the stovetop. Drain and set aside.
- 3. In a mixing bowl, whisk together the eggs and heavy cream until well combined.
- 4. Add the steamed broccoli, shredded cheddar cheese, diced onions, diced bell peppers, garlic powder, salt, and black pepper to the egg mixture. Stir to evenly distribute all ingredients.
- 5. Pour the mixture into the greased muffin tin, filling each muffin cup about 2/3 full.
- 6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the Cheddar and Broccoli Keto Egg Muffins are set in the center and the tops are lightly golden.
- 7. Allow the muffins to cool in the tin for a few minutes. Use a butter knife to gently remove them from the muffin cups. Serve your Cheddar and Broccoli Keto Egg Muffins as a flavorful and portable breakfast option.
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