Broccoli Cheese Egg Muffins


3 eggs
1/4 cup low fat milk
Ground black pepper, to taste
1/4 cup shredded part-skim Swiss or provolone cheese
1/2 cup chopped broccoli (1/2 inch pieces)
1/4 cup chopped bell pepper
2 tablespoons finely chopped shallot or onion
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley


Heat oven to 350°F. Whisk eggs, milk, and ground pepper in a mixing bowl. Add in veggies, parsley and cheeses and stir until combined. Spoon an even amount of egg mixture into 6 greased muffin cups, about 1/4 cup each. Bake in oven just until set, 20-22 minutes. Cool on rack for 5 minutes. Serve warm. Try baking ahead of time, refrigerating overnight then re–warming in the morning. Makes 3 servings (2 muffins per serving).


Adapted from