Low-Carb Broccoli Cheddar Egg Cups
Servings: 10–12 cups (about 4–6 servings, depending on appetite)
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Ingredients
6 large eggs
1/2 cup heavy cream (or unsweetened almond milk for lighter option)
1 cup finely chopped broccoli florets (fresh or thawed from frozen, well drained)
1 cup shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese (optional but adds flavor)
2 tablespoons finely chopped onion or green onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons olive oil or melted butter (for greasing the muffin tin, or use nonstick spray)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with olive oil, melted butter, or nonstick spray, making sure to coat the sides so the cups release easily.
Prep the broccoli: If using fresh broccoli, finely chop the florets into small pieces so they cook quickly and evenly. If using frozen broccoli, thaw completely and squeeze out any excess moisture with a paper towel, then chop if needed.
In a medium bowl, whisk together the eggs and heavy cream (or almond milk) until the mixture is smooth and well combined.
Add the chopped broccoli, 3/4 cup of the shredded cheddar cheese, Parmesan (if using), chopped onion or green onion, garlic powder, onion powder, salt, and black pepper to the egg mixture. Stir until everything is evenly distributed.
Divide the mixture evenly among the muffin cups, filling each about 2/3 to 3/4 full. Use a spoon to make sure the broccoli and cheese are spread fairly evenly so every cup gets a good mix of fillings.
Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the tops of the filled muffin cups for a cheesy, golden top.
Bake in the preheated oven for 18–22 minutes, or until the cups are set in the center and lightly golden around the edges. A toothpick inserted in the middle of one should come out mostly clean.
Remove the muffin tin from the oven and let the cups cool in the pan for about 5 minutes. Run a butter knife around the edges if needed, then gently lift them out.
Serve warm, or let them cool completely and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds or in a low oven until warmed through.
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