Ingredients

Scale

2 tbsp avocado oil
½ medium-sized yellow onion, finely chopped
4 cloves garlic, minced
3 cups broccoli, chopped into florets
10 large eggs
6 ounces grated cheddar cheese
2 cups chopped sausage*
2 cups baby spinach, chopped
1/2 cup red bell pepper, chopped

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Instructions

Preheat the oven to 350 degrees Fahrenheit and prepare a muffin tin with paper or silicone liners.
Heat the avocado oil in a skillet over medium-high heat and sauté the onion until soft, about 3 to 5 minutes. Add garlic and broccoli, cooking until the broccoli is still slightly firm, about 3-5 minutes.
If desired, add any additional ingredients like ham, chicken, or sausage to the broccoli mixture. Season with sea salt and black pepper.
In a separate bowl, whisk the eggs until well combined.
Scoop the broccoli mixture into the muffin liners, filling them about ⅓ full, then pour the beaten eggs over the top until ⅔ full. Top generously with grated cheese.
Place the muffin tray on a baking sheet and bake for 18-22 minutes, or until cooked through. Check doneness with a thermometer, ensuring it reaches 165 degrees F.
Cool for 10-15 minutes before enjoying if using silicone liners; cool completely if using paper liners to peel them off easily.

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Notes

Feel free to mix in different vegetables or proteins according to your preference.
Store any leftovers in an airtight container in the fridge for up to a week.
These muffins can also be frozen for later use; simply reheat them in the microwave or oven.

Author: dani
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 1g
Sodium: 250mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 10g
Cholesterol: 180mg