The beauty of these mini broccoli Cheddar egg muffins is that they can be made ahead, then reheated at breakfast time. Perfect for busy mornings!
Without a doubt, today is my favorite day of the Christmas holidays. Don't get me wrong, Christmas day
was more than we could have hoped for. The kids stumbled downstairs, eyes lighting up as they saw the presents laid around the Christmas tree, the bulging stockings and the note from Santa, which said that he and the reindeer thoroughly enjoyed the milk, cookies and carrots left out for them the night before. We had a full house - my parents, my husband's parents and my husband's brother and his girlfriend - and the day was filled with happy chaos. Now today, we can relax in each other's company, play with our new toys and enjoy easy meals of leftovers and a simple breakfast dish, such as these mini frittatas, filled with eggs, broccoli, cheddar cheese and chipotle pepper powder.
In Canada (and England), the day after Christmas is called Boxing Day. No, there isn't some inane tradition of watching the kids duke it out over the new toys. Rather, Boxing Day started generations ago in England as the traditional day to box up gifts or money to provide to one's servants or needy families. That tradition has morphed into hitting the stores for the annual Boxing Day sales (not really my thing), lounging around the house in a blissful post-holiday stupor, or holding a post-holiday open house as a chance to visit with family and friends.
However you choose to spend the day, you likely have decided not to spend hours over the stove. That is why this easy breakfast dish (or lunch, for that matter) is the way to go. Quickly blanch some broccoli florets, whisk together some eggs and chipotle pepper powder (found in the spice aisle of most supermarkets) and combine everything into muffin cups, along with some green onions and cheddar cheese. Twenty minutes later, the mini frittatas come out of the oven, ready to serve. If you have extras, they can be stored and then reheated on another day (see directions below), which also makes them perfect for busy school mornings.
The recipe:
Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.
Set a medium saucepan of water over high heat and bring to a boil. Add broccoli and cook until just tender, about 1 ½ minutes. Drain and immediately rinse with cold water.
In a large bowl, whisk together eggs, water, chipotle pepper powder, and kosher salt.
Divide the broccoli, green onions and cheddar cheese between the muffin tin cups.
Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the broccoli mixture, filling each cup to no more than ¾ full.
Bake until the egg is set and the tops of the frittatas are starting to brown, 20 to 25 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.
(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)
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Mini Broccoli Cheddar Egg Muffins
Ingredients
- 1 ½ cups small broccoli florets
- 10 eggs
- ⅔ cup water
- ½ teaspoon chipotle pepper powder
- ½ teaspoon kosher salt
- 1 ½ green onions white & green parts, thinly sliced
- ⅓ cup grated Cheddar cheese
Instructions
- Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.
- Set a medium saucepan of water over high heat and bring to a boil. Add broccoli and cook until just tender, about 1½ minutes. Drain and immediately rinse with cold water.
- In a large bowl, whisk together eggs, water, chipotle pepper powder, and kosher salt.
- Divide the broccoli, green onions and cheddar cheese between the muffin tin cups.
- Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the broccoli mixture, filling each cup to no more than ¾ full.
- Bake until the egg is set and the tops of the frittatas are starting to brown, 20 to 25 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.
- (If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Judy
I made these today for lunch as I'd cooked too much broccoli for supper last night. What can I say? The easiest thing I've ever made, and delicious as well. No chipotle pepper around so I used a dash of cayenne instead and it all worked perfectly. Thank you Dara!