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Besides being easy-to-make and nutritious, these egg and cheddar breakfast muffins are absolutely scrumptious!
My kids love these, and my husband said he wouldn’t mind having these every single morning for the rest of the year. You can easily switch things up by using different kinds of meat and veggies; add some leftover shredded chicken, spicy sausage, or perhaps some grated carrots. Feel free to let us know how these turned out for you, in the comments below!
2 cups broccoli, finely chopped
1 cup shredded cheddar cheese
1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon sea salt
8 large eggs
1 tablespoon chives
chopped ham or crumbled bacon, optional
In a large bowl, combine broccoli, ham/bacon (if using), cheese, tomatoes, basil, oregano, onion powder, and salt.
In a medium bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.
Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
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Quick tip: Cook and crumble some of your favorite sausage and add it to the mixture.