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Besides being easy-to-make and nutritious, these savory 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 (or use other veggies of choice, for example spinach)
1 cup shredded cheddar cheese
chopped ham or crumbled bacon
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon McCormick onion powder
1/2 teaspoon sea salt
8 large eggs
1 tablespoon chives
1/4 cup sun-dried tomatoes soaked in oil, finely chopped (optional)
Spray a muffin tin with cooking spray. Preheat the oven to 350 F.
Combine your veggies, ham/bacon, cheese, tomatoes (if using), basil, oregano, onion powder, and salt.
In a separate bowl, whisk the eggs. Pour them into the broccoli mixture and mix thoroughly to combine. Divide the mixture evenly among the muffin cups and top with chives.
Bake for 20-30 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.