Broccoli-chive egg cups
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Cook up a batch of these broccoli- and tomato-filled egg cups on the weekend, and rest easy knowing your healthy breakfasts for the week are in the bag. Simply stash them in the fridge and reheat in the microwave for 30 to 45 seconds.
Ingredients
Cooking spray
4 spray(s)
Egg
12 large, lightly beaten
Chives
2 tbsp(s), chopped
Dijon mustard
1 tbsp(s)
Dried thyme
1 tsp(s)
Table salt
¾ tsp(s)
Black pepper
½ tsp(s)
Frozen chopped broccoli
2½ cup(s), thawed
Grape tomatoes
¾ cup(s), chopped
Instructions
1
Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
2
In a large bowl, whisk together the eggs, chives, mustard, thyme, salt, and black pepper until well combined. Stir in the broccoli and tomatoes. Divide the mixture evenly among the prepared muffin cups. Bake until set, 20 to 22 minutes.
3
Serving size: 2 egg cups
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