Broccoli and Cheese Egg Bake
Deviating from the past few days’ trend of posting about undergarments (apologies if you were looking forward to me delving into ass-less chaps today), here’s a brand new recipe for y’all to test out this weekend! This recipe is easy to make, relatively low-calorie (it’s better than eating a danish for breakfast, at least!), and super delicious… for almost any meal! I made this recipe almost two weeks ago, and I had 1-2 servings of the dish (which has 12 servings in total) for my next 72 hours’ worth of meals.
I have no regrets.
Ingredients
- 12 large eggs
- 1 12-ounce bag of "steam in bag" broccoli florets, steamed (as specified on the bag)
- 1/3 cup of grated Parmesan cheese
- 3/4 cup of shredded cheddar cheese
- 1/2 teaspoon of salt
- 3/4 teaspoon of freshly ground black pepper
- 1 teaspoon of garlic powder
- pinch of thyme
Instructions
- Preheat the oven to 325°F (163ºC) and spray a baking pan or muffin tin with nonstick cooking spray.
- In a large bowl, crack and whisk together the eggs until all of the yolks are broken and the eggs are well-mixed. Add the remaining ingredients and whisk until all of the ingredients are combined.
- Pour the mixture into your prepared baking pan or muffin tin and place into the oven to bake for 30-35 minutes, or until the center of the egg bake has set.
- Remove and allow to cool before cutting into 12 pieces (if using a baking pan), and start chowing!
Nutrition Facts
Broccoli and Cheese Egg Bake
Serves: 12
| Amount Per Serving: 1 muffin | ||
|---|---|---|
| Calories | 121.65 kcal | |
| % Daily Value* | ||
| Total Fat 8.06 g | 12.4% | |
| Saturated Fat 3.46 g | 17.3% | |
| Trans Fat 0.1 g | ||
| Cholesterol 195.34 mg | 65.1% | |
| Sodium 206.89 mg | 8.6% | |
| Total Carbohydrate 2.32 g | 0.8% | |
| Dietary Fiber 0.06 g | 0.2% | |
| Sugars 0.24 g | ||
| Protein 10.0 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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