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When it comes to flavor, striking the right balance is crucial. Seasoning enhances the natural taste of the ingredients, making your Mini Broccoli Cheddar Egg Muffins not just edible, but truly enjoyable. Salt is a fundamental seasoning that brings out the flavors of the broccoli and cheese, while pepper adds a subtle kick. Consider incorporating garlic powder, onion powder, or even a pinch of paprika for an extra layer of complexity. Fresh herbs like chives or parsley can also elevate your muffins, providing freshness and vibrant color. Remember, the goal is to complement the star ingredients without overwhelming them.

Mini Broccoli Cheddar Egg Muffins

Start your day off right with Mini Broccoli Cheddar Egg Muffins! These tasty and nutritious bites combine the protein-packed goodness of eggs with the vibrant flavors of broccoli and cheddar cheese. Perfect for meal prep and easy to customize, these muffins are not only healthy but also quick to make. Ideal for breakfast, snacks, or light lunches, they offer a delightful way to incorporate more veggies into your diet. Enjoy a deliciously convenient option that fits your busy lifestyle!
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Ingredients
  

6 large eggs

1 cup fresh broccoli florets, finely chopped

1 cup shredded sharp cheddar cheese

1/4 cup milk (or cream for a richer taste)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup diced red bell pepper (optional, for added color)

Cooking spray or olive oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or spray a muffin tin with cooking spray or olive oil to prevent sticking.

    Prepare Broccoli: Steam or microwave the broccoli florets for about 2-3 minutes until just tender. Allow them to cool slightly, then chop them finely.

      Mix Ingredients: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.

        Add Vegetables and Cheese: Stir in the chopped broccoli, shredded cheddar cheese, and diced red bell pepper (if using) until all ingredients are evenly distributed.

          Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.

            Bake: Place in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed up and a toothpick inserted in the center comes out clean.

              Cool and Serve: Allow the muffins to cool in the tin for a few minutes before gently removing them. Serve warm or store in an airtight container for up to five days in the refrigerator.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins