These cheesy egg muffins are loaded with chopped broccoli. Make this easy breakfast in advance and then pop them in the microwave when you're ready to enjoy. 8 grams of protein in each muffin!
Grease a 12-cup muffin tin with the olive oil (or use a spray). Don’t skimp on this or your eggs will stick. Make sure you grease both the sides and bottom of each muffin cup.
In a large bowl, whisk eggs with milk, salt, ground mustard, pepper and chili powder until well combined.
Pour the egg mixture into each muffin cup.
Divide the chopped broccoli between each cup.
Sprinkle shredded cheese in each cup.
Bake for 20 to 22 minutes or until egg is firm. Remove from the oven and set aside to cool. The egg muffins will puff up a lot while baking. They’ll settle down over the next 5 minutes as they cool. Once cooled, use a fork or small spatula to gently pull the egg muffins from the pan and serve.