Broccoli and 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
Egg(s)
12 medium
Fresh chives
2 tbs, chopped
Dijon mustard
1 tbs
Dried thyme
1 tsp
Broccoli, cooked without added fat
150 g, (boiled), cut into small florets
Cherry tomatoes
¾ cup(s), chopped, (120g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat the oven to 180°C. Coat a 12 hole muffin pan with oil spray.
2
In a large bowl, whisk together the eggs, chives, mustard and thyme, until well combined, season with salt and pepper, then stir in the broccoli and tomatoes. Divide the mixture evenly among the prepared muffin cups. Bake for 20-22 minutes.
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