Ingredients
Vegetables and Dairy
- 1 cup finely minced broccoli
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup salsa (or milk)
- 6 eggs (lightly beaten)
Dry Ingredients & Seasoning
- ½ cup all-purpose flour
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with nonstick spray to prevent sticking.
- Prepare broccoli: Finely mince the broccoli using a sharp knife or kitchen scissors until pieces are very small for even distribution in the muffins.
- Combine ingredients: In a medium bowl, add the minced broccoli along with the lightly beaten eggs, shredded cheese, flour, salsa or milk, garlic powder if using, and salt. Stir everything thoroughly until well combined.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, about ¼ cup of batter per cup.
- Bake the muffins: Place the muffin tin in the oven and bake for 16 to 18 minutes, or until the edges turn golden brown and the tops feel firm to the touch.
- Cool and remove muffins: Remove the muffin tin from the oven and place it on a wire rack to cool for 5 minutes. The muffins will shrink slightly from the sides. Use a paring knife to gently loosen the edges, then carefully remove the muffins from the tin.
Notes
- You can substitute salsa with milk if you prefer a milder flavor and slightly softer texture.
- Finely mincing the broccoli ensures the muffins hold together well and bake evenly.
- Try different cheeses like mozzarella or cheddar depending on your preference.
- These muffins are best served warm but can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for 20-30 seconds or heat in a toaster oven.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
