Broccoli-chive egg cups
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.
Calorie controlled cooking spray
Egg, whole, raw
12 medium, raw
1 tablespoon(s), level
1 teaspoon(s), level
150 g, cut into small florets
1 handful serving, chopped
- Preheat the oven to 180°C, 160°C fan, gas mark 4. Coat a 12 hole muffin pan with cooking spray.
- 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.