These muffins are simple and flavorful. The onion is the dominant flavor with the broccoli adding a fresh earthiness that is satisfying.
Broccoli Egg Muffin
- 5 Eggs
- 2 tbsp Almond (or Coconut milk)
- 6 Broccoli Florets
- 1 Onion (diced)
- 1 tsp Salt
- Black Pepper (to taste)
Preheat the oven to 350 degrees F.
Add the eggs to a medium bowl. Add the milk and salt.
Whisk until frothy. Set aside.
Add muffin liners to a muffin tin, or use individual ramekins greased with coconut oil.
Evenly distribute the onions between the muffin cups or ramekins.
Add 1 broccoli floret to the center of each.
Fill each muffing cup or ramekin with the egg mixture until its ¾ full.
Bake in preheated oven for 20-25 minutes or until eggs are no longer giggly.
Season with pepper. Enjoy!
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