American · Breakfast
Baked Broccoli Cheddar Egg Bites
Egg bites loaded with fresh broccoli, sharp cheddar, and chives, batch-baked for a classic American high-protein breakfast.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
385Calories
24gProtein
26gFat
12gCarbs
2gSugar
3gFiber
520mgSodium
385mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F) and grease 4 holes of a 6-hole muffin tin with olive oil. Finely chop 104g broccoli florets, dice 1 small shallot, grate 72g sharp cheddar, slice 1 tbsp fresh chives. In a medium bowl, whisk 4 eggs, 60ml milk, 0.25 tsp Dijon mustard, 10g ground flaxseed, 6g chia seeds, 0.25 tsp garlic powder, 0.25 tsp salt, and 0.25 tsp black pepper until smooth.
2
Saute
Melt 1.5 tsp unsalted butter in a small pan over medium heat. Add diced shallot, cook 1–2 minutes until softened. Add chopped broccoli, cook 2–3 minutes until bright green and tender. Cool completely on a plate.
3
Build
Fold cooled broccoli and shallot mixture into the egg bowl along with two-thirds of the grated cheddar and the chives, distributing evenly. Divide mixture evenly among 4 muffin holes, filling each three-quarters full.
4
Bake
Top each egg bite with remaining cheddar. Bake at 180°C for 18–20 minutes until tops are golden and set; a skewer inserted comes out clean. Cool in tin 5 minutes, then turn out onto a rack and cool completely.
5
Plate
Portion cooled egg bites into 2 airtight containers (2 bites each), refrigerate up to 4 days. Reheat 2 bites in microwave 40 seconds or in oven at 160°C for 5 minutes, and serve with cherry tomatoes or sliced bell pepper.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 60ml (1/4 cup) whole milk
- 104g (3.7 oz) broccoli florets
- 72g (2.5 oz) sharp cheddar cheese
- 1 small shallot
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 1 tbsp fresh chives
- 0.25 tsp Dijon mustard
- 0.25 tsp garlic powder
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1.5 tsp unsalted butter
- 1.5 tsp extra-virgin olive oil