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Photo of Broccoli-chive egg cups by WW

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 egg(s), lightly beaten

Chives

2 Tbsp, chopped

Dijon mustard

1 Tbsp

Dried thyme

1 tsp

Table salt

¾ tsp

Black pepper

½ tsp

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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