Broccoli Cheddar Egg Muffins

SERVES: 12 MUFFINS | ACTIVE TIME: 45 MIN

INGREDIENTS

• 12 eggs
• 2 cups broccoli florets, chopped into ~1/2″ pieces
• 1 cup organic cheddar cheese, grated + 1/2 cup for top 
• 1 large onion, diced
• 1 Tbsp balsamic 
• 1 Tbsp Dijon mustard
• 1/4 salt 
• 1/2 tsp crushed red pepper (optional)

PREPARATION

• Preheat oven to 400°F. Line muffin tin with silicone liners or non-bleached paper liners (option to grease the muffin tin instead, but we can’t promise they won’t stick). 
• Heat 1 Tbsp olive oil in a large skillet over medium heat.
• Add onion and cook until softened (~5 minutes).
• Add broccoli, salt and balsamic to the onion and sauté until broccoli is tender. Set aside and let cool to room temp. 
• In large bowl, whisk the eggs, then stir in mustard and cheddar cheese (saving 1/4 cup grated cheddar for the top). Then stir the veggies into the eggs. If you like a kick, include the red chili flakes (highly recommended). 
• Ladle or spoon the egg batter evenly among the muffin cups (yes, it can be a drippy mess, that’s ok. To avoid the drips, you could ladle egg batter into a pitcher or glass measuring cup and pour batter into each muffin tin, but that means more dishes to clean, so not necessary). Fill each tin ~3/4 full then sprinkle the remaining 1/2 cup grated cheddar across the top of all the muffins. 
• Bake for approximately 20-25 minutes until the muffins have puffed up and are starting to turn golden-brown. 
• Eat hot for breakfast or take as travel snack on-the-go.