Ingredients
6 whole eggs
1 tbsp chopped chive or parsley
1/2 cup raw broccoli florets, cooked
10 cherry tomatoes, sliced
1/2 cup of feta cheese crumbled
Method
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Start by pre-heating your oven to 350F, and cracking 5 eggs into a large mixing bowl.
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Whisk the eggs until well combined, and then season with salt and pepper and chives.
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Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.
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Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about 3/4 full. It's ok if you have leftover filling.
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Bake the assembled breakfast egg muffins at 180 degrees for 20-25 minutes until set and just starting to brown on top.
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Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan.
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Use a knife to cut around the sides and loosen the egg muffins if need be. Enjoy!
