Wondering what to serve your house guests for breakfast over the holidays? Here’s the answer! Broccoli and Cheese Egg Cups! I make these on Sunday, and then just warm one up each morning, and they are equally as good a couple days after baking!
Make Ahead Cheesy Broccoli Egg Cups
Course: BreakfastDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesCheesy Broccoli Egg Cups are my favorite make ahead breakfast food! Keeps 3-4 days in the fridge – just microwave and devour!
Ingredients
1/2 cup finely chopped broccoli florets
1/2 cup shredded cheddar cheese
6 large eggs, beaten
1/4 cup milk or heavy cream
1/4 teaspoon mustard powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 tsp freshly cracked black pepper
1/4 cup finely chopped Canadian bacon (or ham)
Directions
- Preheat the oven to 350°F. Spray muffin tin lightly with oil.
- Whisk together eggs, milk and spices. Stir in bacon, broccoli and cheese. Divide egg mixture into each of 6 muffin cups.
- Bake for 25 minutes, or until eggs are set. Remove from the oven and enjoy!
Notes
- Feel free to swap out the veggies in these egg cups. Chopped bell pepper and/or mushrooms are delicious too!
