Protein: Hearty Breakfast Muffins

breakfast muffinsA quick-and-easy breakfast alternative. You can blanch the broccoli florets a day in advance, then store them in an airtight container in the refrigerator.

Yields: 12 muffins
about 25 minutes (including baking time)

10 eggs
12 small broccoli florets, blanched
1 medium onion, finely chopped
1 cup Gruyère de Comté, grated
3 slices of bacon, chopped
¼ teaspoon nutmeg, freshly grated
salt and pepper to taste

one 12-cup non-stick or silicone muffin pan
about ½ tablespoon olive oil

How to:

  1. Preheat oven to 375 F.
  2. Lightly grease your muffin pan with olive oil.
  3. Place one broccoli floret in each muffin cups so that the floret covers the bottom of the cup. If it is bigger break it.
  4. In a small non-stick skillet over medium high heat cook the chopped bacon for about 3 minutes.
  5. Add chopped onions and sauté until onions are translucent.
  6. Top the broccoli in muffin cup with about 1 teaspoon of bacon onion mix.
  7. In a bowl slightly beat the eggs, nutmeg, salt and pepper until blended.
  8. Stir in grated cheese.
  9. Ladle egg cheese mixture into each muffin cup until 2/3 full.
  10. In preheated oven bake for 10-20 minutes until golden brown or a toothpick inserted in the center of a muffin comes out clean.
  11. Let cool for about 5 minutes and remove muffins out of the muffin pan onto a rack so that they won’t get soggy; if needed gently loosen the edges from the pan with a butter knife.

Replace Gruyère de Comté with Feta cheese crumbles.
Replace broccoli with spinach leaves, cauliflower, small Brussel sprouts, or other vegetables.
Replace bacon with turkey bacon.

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