I LOVE SkinnyTaste. Have I mentioned that? She has some of the best recipes. And, for you weight watcher friends of mine, she includes the WW points (old & new) in the nutrition facts of her recipes. Her food is SO GOOD. One of my faves is the Stuffed Bell Peppers. Oh, yum.
Today I made these for the second time. She calls them Broccoli & Cheese Mini Egg Omelettes, I've gotten used to saying Mini Egg Muffins. But I guess they're not MINI muffins. They are mini omelettes, though. Anyway. Whatever you want to call them, they're DELICIOUS. And healthy, too! (Your husband will LOVE you for these. Mine does, anyway!)
I made these before but forgot to take pictures. :) This was a second time. They are so easy to make & delish! ENJOY!
Broccoli & Cheese Mini Egg Omelettes
adapted from SkinnyTaste (see original recipe here)
4 cups broccoli florets
1/4 cup shredded cheese (i used colby/monterrey jack blend)
1 Tablespoon extra virgin olive oil
salt & pepper
Preheat oven to 350. Steam broccoli with a little water for 6-7 minutes.
When broccoli is cooked, mash into smaller pieces & add olive oil, salt & pepper. Mix well.
Spray cupcake tin with cooking spray & spoon broccoli mixture evenly into 12 tins (Gina used 9 tins, this is why her muffins are thicker & prettier than mine!) ;)
In a medium bowl, beat eggs, grated cheese, salt & pepper. Pour into the greased tins over broccoli until a little more than 3/4 full.
Top with a little more cheese & bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap & store in the refrigerator to enjoy during the week.
YUM! These would be perfect for breakfast on the go and they look so versatile. Thanks for sharing.ReplyDelete
I might have to make these sometime soon.ReplyDelete
Yum, these look incredible! I might have to have a brunch and make these for people... or just myself.ReplyDelete
These look delicious!!! I have been blog stalking lately bc I couldn't figure out how to comment from my reader, but keep up the great work!ReplyDelete