Egg Muffins With Broccoli And Cheese Recipe - Kosher

Servings: 6 muffins
Yield: 6 individual egg muffins
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Difficulty: Easy
Cooking Vessel: Muffin tin (non-stick or lined with silicone/muffin liners)

---

Ingredients

• 4 large eggs (kosher certified)

• 1/4 cup milk (dairy, kosher certified) or non-dairy alternative (see adaptations)

• 1 cup fresh broccoli florets, chopped small

• 1/2 cup shredded cheddar cheese (or kosher dairy alternative)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder (optional)

• 1/4 teaspoon paprika (optional, for color)

• Cooking spray or oil for greasing muffin tin

---

Instructions

1. Preheat oven: Set oven to 375°F (190°C). Grease the muffin tin or line with silicone muffin cups.

2. Prepare broccoli: Steam or blanch the broccoli florets for 2–3 minutes until slightly tender but still crisp. Drain well.

3. Mix eggs: In a medium bowl, whisk eggs, milk, salt, pepper, garlic powder, and paprika until well combined.

4. Assemble muffins: Evenly divide broccoli among the 6 muffin cups. Sprinkle cheese over the broccoli. Pour the egg mixture over each, filling cups about 3/4 full.

5. Bake: Place in the oven and bake for 20–25 minutes, or until eggs are fully set and lightly golden on top.

6. Cool and serve: Let muffins cool for 2–3 minutes before removing from the tin. Serve warm, or store in the refrigerator for up to 3 days.

---

Nutritional Information (per muffin, approximate)

• Calories: 120 kcal

• Protein: 9 g

• Fat: 8 g

• Carbohydrates: 3 g

• Fiber: 1 g

• Sugar: 1 g

• Sodium: 180 mg

(Values will vary depending on cheese and milk used.)

---

Dietary Adaptations

• Dairy-free / Parve: Use non-dairy milk (e.g., almond, oat, soy) and a non-dairy kosher cheese.

• Low-carb / Keto: Already low in carbs; omit milk or use heavy cream for richer, lower-carb muffins.

• Vegetable variations: Add spinach, bell peppers, mushrooms, or zucchini. Ensure vegetables are chopped small to fit in muffins.

---

Tips & Troubleshooting

• Egg texture: Avoid overbaking; muffins continue cooking slightly after removal.

• Cheese melt: Use shredded cheese for even melting. Pre-shred for best results.

• Muffin removal: Let muffins cool slightly; use a butter knife around edges to loosen if needed.

• Make ahead: Prepare the mixture in advance and refrigerate for up to 24 hours before baking.

---

Serving Suggestions

• Serve for breakfast or brunch with fresh fruit or a green salad.

• Great for meal prep: pack 2–3 muffins for a quick on-the-go meal.

• Pair with hot sauce, salsa, or a dollop of kosher yogurt for extra flavor.

---

Notes

• Ensure all ingredients are kosher certified, especially cheese and milk.

• Muffins can be frozen individually in plastic wrap or containers for up to 1 month; reheat in the oven or microwave.

• These muffins are protein-rich, making them ideal for a nutritious breakfast or snack.

---