Ingredients
- 8 large eggs
- 1/4 cup whole milk or heavy cream
- 1.5 cups finely chopped broccoli florets (steamed or blanched)
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray or olive oil
Instructions
-
Step 1: Oven and Pan Preparation
Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray. For even easier removal, you can use silicone muffin liners which prevent the eggs from sticking to the sides of the pan.
-
Step 2: Whisk the Egg Base
In a large mixing bowl, crack the 8 eggs. Add the milk, garlic powder, salt, and pepper. Whisk the mixture vigorously until the yolks and whites are completely combined and the liquid looks slightly frothy. This air helps make the bites light and fluffy.
-
Step 3: Layer the Fillings
Distribute the finely chopped broccoli evenly across the 12 muffin cups. Follow this by sprinkling the shredded cheddar cheese over the broccoli in each cup. This layering technique ensures every single bite has an even distribution of flavor and texture.
-
Step 4: Pour and Bake
Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way to the top. Do not fill them to the brim, as the eggs will puff up while cooking. Place the tin in the center of the oven and bake for 20 to 22 minutes, or until the centers are set and the tops are lightly golden.
-
Step 5: Cool and Store
Allow the egg bites to cool in the pan for at least 5 minutes. This rest period helps them firm up and pull away from the edges naturally. Use a plastic knife or small spatula to gently pop them out. Serve immediately or store them in an airtight container in the refrigerator for later use.
- Cook Time: 30 minutes