Ham and Broccoli Egg Muffins
Upgrade Your Breakfast!
Tired of the usual sandwich breakfasts? Feeling like you’ve already tried every egg recipe? Give these egg muffins a try! They’re made with steamed broccoli, ham, cheese, and cream. A perfect protein-packed breakfast that also helps you get your first serving of vegetables in early. Low in calories and incredibly delicious! During Easter, they also work great with Easter ham or wild garlic.
Ham and Broccoli Egg Muffins
Upgrade Your Breakfast!
Ingredients
- 2 eggs
- 3 egg whites
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 pinch of ground nutmeg
- 150 g broccoli (about 1 handful)
- 70 g ham (choose one with a high meat content)
- 100 ml cooking cream (20% fat)
- 50 g mild semi-hard cheese (such as Edam or Gouda)
Instructions
- Preheat the oven to 200°C (392°F).
- Wash and trim the broccoli, then steam it in salted water until tender. Drain well and set aside.
- Grate the cheese and dice the ham.
- Place the eggs and egg whites into a mixing bowl. Season with salt, pepper, and a little ground nutmeg, then whisk until combined.
- Add the cream and mix thoroughly.
- Stir in the broccoli, ham, and cheese. Mix gently with a spoon, then divide the mixture evenly among 9 silicone muffin cups.Place them in the preheated oven and bake for 20 minutes.
- Serve warm! They are also delicious reheated the next day.
Calories and macros
1 piece
Energy: 77 calories
Protein: 7 grams
Carbohydrates: 1 grams
Fat: 5 grams
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