Broccoli, Potato & Cheese Egg Muffin Cups for #SundaySupper
If you have about 45 minutes to spend in the kitchen, Broccoli, Potato & Cheese Egg Muffin Cups for #SundaySupper might be a tremendous gluten free and lacto ovo vegetarian recipe to try. This recipe makes 24 servings with 71 calories, 5g of protein, and 4g of fat each. For 25 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 868 people found this recipe to be scrumptious and satisfying. It works well as a very affordable morn meal. It is brought to you by Cupcakes and Kale Chips. Head to the store and pick up broccoli florets, kosher salt, potatoes, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is good. If you like this recipe, take a look at these similar recipes: Broccoli, Ham and Cheese Egg Muffin Cups for #SundaySupper, Broccoli, Ham and Cheese Egg Muffin Cups, and Sweet Potato Hash Egg Muffin Cups.
Servings: 24
Ingredients:
1 lb frozen broccoli florets, cooked as per package instructions
1 t dry mustard
12 eggs, lightly beaten
1 t kosher salt
pepper
20 oz. bag shredded potatoes
1 c shredded cheddar cheese
Equipment:
muffin liners
bowl
oven
Cooking instruction summary:
Preheat oven to 350°F and lightly grease or spray two muffin pans.In a large bowl, combine all of the ingredients and mix thoroughly.Divide the mixture evenly between 24 muffin cups.Bake for 20-25 minutes, or until eggs are set ad top is lightly golden brown.
Step by step:
1. Preheat oven to 350°F and lightly grease or spray two muffin pans.In a large bowl, combine all of the ingredients and mix thoroughly.Divide the mixture evenly between 24 muffin cups.
2. Bake for 20-25 minutes, or until eggs are set ad top is lightly golden brown.
Nutrition Information:
covered percent of daily need
