Best 2 Broccoli Egg Cups Recipes
**Broccoli Egg Cups: A Nutritious and Versatile Breakfast Treat**
Start your day with a delicious and nutritious breakfast with these easy-to-make broccoli egg cups. These protein-packed cups are not only a great way to get your daily dose of vegetables, but they are also incredibly versatile and can be customized to your liking. Whether you prefer a classic cheese and broccoli combination or something more adventurous like sun-dried tomatoes and feta, these egg cups have something for everyone. With just a few simple steps, you can have a hot and satisfying breakfast that will keep you energized all morning long. Explore our collection of broccoli egg cup recipes, ranging from traditional to unique flavor combinations, and find your perfect way to enjoy this wholesome meal.
BROCCOLI EGG CUPS
Steps:
- Grease six 8-oz. ramekins; set aside., In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. Break an egg into each dish; arrange broccoli around each egg., Bake at 350° for 30-35 minutes or until set.
Nutrition Facts : Calories 256 calories, Fat 18g fat (9g saturated fat), Cholesterol 397mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
PRESSURE-COOKED BROCCOLI EGG CUPS
Serving brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Whisk 3 eggs with next 6 ingredients; pour into 4 greased 1-pint canning jars. Divide broccoli among jars; top each with 1 egg., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet. Center lids on jars; screw on bands until fingertip tight. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; using tongs, remove jars. Let stand 3 minutes before serving.
Nutrition Facts : Calories 274 calories, Fat 19g fat (10g saturated fat), Cholesterol 375mg cholesterol, Sodium 333mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
Tips:
- Choose fresh, vibrant broccoli: Look for broccoli with deep green florets and firm stems. Avoid broccoli with yellowing or wilted florets.
- Chop the broccoli into small florets: This will help them cook evenly and quickly.
- Don't overcook the broccoli: It should still have a slight crunch to it. Overcooked broccoli will be mushy and bland.
- Use a variety of seasonings: Salt, pepper, garlic powder, and onion powder are all great options. You can also add a pinch of cayenne pepper for a little spice.
- Don't be afraid to experiment: Try adding different cheeses, vegetables, or meats to your broccoli egg cups. You can also bake them in different shapes, such as muffins or mini loaves.
Conclusion:
Broccoli egg cups are a quick, easy, and delicious way to get your daily dose of vegetables. They're perfect for breakfast, lunch, or dinner, and they can be easily customized to your liking. So next time you're looking for a healthy and satisfying meal, give broccoli egg cups a try!
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