DAIRY-FREE • GLUTEN-FREE • NIGHTSHADE-FREE • NUT-FREE • SOY-FREE • VEGETARIAN
Makes 12 egg muffins (6 servings) Prep time: 10 minutes • Cook time: 20 minutes Egg muffins are the perfect delicious vehicle for anti-inflammatory vegetables. They’re quick and easy to make, and they’re a perfect grab-and-go breakfast or snack (they also freeze well). Eggs tend to stick to muffin tins, so it’s worth investing in silicone muffin tin liners.
2 tablespoons olive oil, for greasing (optional)
10 large eggs, beaten.
¾ teaspoon salt.
¾ teaspoon freshly ground black pepper.
2 tablespoons chopped fresh.
basil 2 tablespoons chopped fresh parsley.
2 tablespoons chopped fresh chives.
1 cup bite-size pieces broccoli florets.
1. Preheat the oven to 350 ° F. Grease a 12-cup muffin tin with the oil, or use silicone muffin tin liners.
2. In a large bowl, whisk the eggs, salt, and pepper.
3. In a medium bowl, combine the basil, parsley, and chives.
4. Place about 1 tablespoon of chopped broccoli florets in the bottom of each cup, then top it with a small portion of the basil, parsley, and chive mixture. Pour the egg mixture over the broccoli and herbs so that each cup is filled almost to the top.
5. Bake for 20 minutes, then set the muffins aside to cool. Gently scoop them out using a spoon or small spatula, scraping the bottom to ensure nothing sticks to the tin.
6. Portion 2 egg muffins into each of 5 small storage containers.
✱ Storage: Store in the refrigerator for up to 5 days, or freeze for future use. To freeze, place the egg cups on a baking sheet and freeze for 2 to 4 hours, then transfer to resealable bags and store for up to 2 months. Thaw in the refrigerator overnight. To serve, microwave for 1 minute.
✱ Substitution tip: Feel free to swap in any other herbs or vegetables you enjoy,such as tomato, mushroom, kale, onions, or bell peppers. You can add some cheese or nutritional yeast for extra flavor if desired, based on your dietary plan.
Per serving (2 egg muffins): Calories: 166; Total Fat: 13g; Saturated Fat: 3g; Protein: 11g; Total Carbohydrates: 2g; Fiber: 1g; Sugar: 1g; Cholesterol: 310mg.
