Description
Easy breakfast egg recipe for a quick breakfast that is freezer friendly.
Ingredients
- One cup of frozen broccoli, defrosted and chopped
- 1/2 onion, chopped
- One cup of egg whites
- 1/4 cup of almond milk unflavored
- 1/4 cup of roasted red peppers from a jar
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
Instructions
- First, preheat the oven to 350 degrees. Then, Spray muffin tins with nonstick spray.
- Measure out all the ingredients. Chop the onion, and set aside.
- Add chop the roasted red peppers, set aside and press on a paper towel to drain.
- Chop up the defrosted broccoli, and set aside. In a large bowl, add the egg whites, Almond milk unflavored.
- Add the chopped broccoli, onions, and roasted red peppers into the bowl.
- Add salt, pepper, and Italian seasoning to the bowl. Mix well. With an Ice cream scooper, scoop out enough for each of the muffin openings in the muffin tin.
- Bake in the oven for 20 minutes or until done. Check at 15 minutes to see if they are more opaque.
- Pop them out after about 5-minute rest. If you find that they are sticking, you can use a knife or icing tool and run it around the edges to loosen up the muffin.
Notes
Visit the post for additional variations to this dish!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: oven baked
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 51.79 kcal
- Sodium: 286.44 mg
- Fat: 0.42 g
- Saturated Fat: 0.1 g
- Trans Fat: 0.0 g
- Carbohydrates: 4.54 g
- Fiber: 1.23 g
- Protein: 7.66 g
- Cholesterol: 0.0 mg