So, you know what I’m super impressed by? People that meal prep every single meal every single Sunday for the week ahead. I mean, it seems like such a great idea. They spend a Sunday morning cooking, then just pack each serving in containers so they can just grab and go.
It gets rid of the whole “ugh, what do you want for lunch today” and the “we have nothing in the fridge.” Meal prepping allows you to go through your week without worrying that you’ll forget to eat, get desperate, and binge on whatever is at hand. Um, hello five granola bars.
In an effort to make our week go a little more smoothly, I made these little quiche muffins that we can grab for breakfast or lunch. I know that I will never be a person that meal preps every meal of my week, but it is nice to have something that is healthy, nutritious, and readily available.
So, I packed my muffin quiches with broccoli and cheddar. But, you can really choose whatever you have on hand: grape tomatoes, corn, chopped zucchini, chopped kale, bacon… whatever combo you like!
If you’re SO on the egg muffin train (like me) you HAVE to try these bacon and blue cheese ones out! I’ve been dying to remake them and the flavor combo is so tasty.
These Broccoli Cheddar Egg Muffins are the perfect recipe for your weekly meal prep! They’re low carb, gluten free, and so delicious!!
- 2 heads broccoli, chopped
- 2 tablespoons cooking oil
- 7 eggs
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 cup shredded cheddar
- Preheat oven to 400F.
- Chop the broccoli. It’s best if the broccoli is chopped smaller so you get some with each bite.
- Put the cooking oil and broccoli in a pan over medium-high heat.
- Sauté the broccoli for about 5 – 7 minutes.
- Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, garlic powder, sea salt, and pepper.
- Add in the cheddar and broccoli.
- Mix until combined.
- Distribute the egg mixture evenly into 12 lined muffin tins.
- Sprinkle top with additional cheddar (optional).
- Bake in the oven for 20 minutes. If you want the tops to be more golden brown, broil on high for 2 minutes, then remove.
- Cool on a rack and store in an airtight container in the fridge until you’re ready for pack ’em and eat ’em.
The success of these is ALL about some good muffin liners. Trust me guys, no muffin liners = sticks to the pan. Bad muffin liners = sticks to the muffin liners. THESE are my favorite and never stick, which I love!!
Enjoy the recipe!! xo