Broccoli Cheddar Cups

Method

1. 1

   Preheat the oven to 375 degrees. Grease your muffin tins {enough for 14-16 large muffins} and set aside.

2. 2

   Steam or cook the broccoli florets until tender. Remove from heat and set aside.

3. 3

   In a large bowl, crack the eggs and add the egg whites. Whisk together and set aside.

4. 4

   In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion and bell pepper and sauté for 6-7 minutes, until the onion is soft.

5. 5

   Add the cooked vegetables and broccoli to the eggs along with 1 cup of the cheddar cheese. Mix to combine. Add the nutmeg, salt and pepper and gently stir to combine everything together.

6. 6

   Pour the egg mixture into the greased muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of cheddar cheese.

7. 7

   Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown on the edges.

8. 8

   Remove from the oven and let cool for about 10 to 15 minutes before removing from the muffin tin. Refrigerate the egg muffins in an airtight container for up to 4 days.