This quick and easy breakfast is a healthy grab and go option for busy mornings. It’s a breakfast you can feel good about offering to your family.
1 tablespoon butter
½ small onion, minced
12 large eggs
2 tablespoons cream or half and half
1 ½ teaspoons sea salt or to taste
½ teaspoon black pepper or to taste
½ teaspoon garlic powder
1 ½ cups frozen broccoli, thawed and chopped
1 ½ cups grated cheddar cheese
Preheat the oven to 375 degrees. Grease a 12-count muffin tin with cooking spray or use silicone liners. Set aside.
In a small skillet over medium heat, melt the butter. Toss in the minced onions and saute until translucent, about 5 minutes. Stir the onions often to prevent them from browning. Set aside to cool.
In a large measuring cup, crack the eggs and whisk lightly to break up the yolks.
Add the cream, sea salt, black pepper, and garlic powder.
Whisk the eggs until all ingredients are combined and the eggs are a pale yellow. Stir in the sauteed onions, broccoli, and cheddar cheese.
Divide the egg mixture evenly into the muffin tins.
Bake in the preheated oven for 18 – 20 minutes or until they are set and the edges are lightly browned.
Remove from the oven and run a butter knife around the edges of each muffin to loosen. Carefully lift the muffins out of the tin and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: quick and easy breakfast, healthy breakfast, egg recipes, breakfast recipe