Broccoli & Egg Cupcakes

To say that these were a huge hit is an understatement. The girls each ate 2 1/2! It was really an impromptu recipe but I thought I’d share it.

Broccoli & Egg Cupcakes

Ingredients:
Broccoli
Eggs
Cheese (I used cheddar)
Cooking spray

Preheat oven to 350 degrees and spray muffin tin with cooking spray.

First, cut about 2 crowns of broccoli up into small bite size pieces. Then throw them into a bowl with a few tablespoons of water and put them in the microwave for about 30 seconds to steam them.  Separated the broccoli you have into muffin tins. I had enough to fill 7 spots

Take an egg, crack it in a bowl, and scramble it with a fork. Then add it to a muffin cup. I did each egg one at a time so they were all the same size.  Do this as many times as it takes for you to cover all the broccoli you cooked.

Put the muffin tins into the preheated oven for 8 minutes. Pull out the tin & sprinkle the tops with a little cheese. Put it back in the oven for 10 more minutes. You can tell that the cupcakes are done because the egg will look completely cooked. Mine had white spots on the top from where some of the egg white congregated.

I would have posted a picture but seriously, my kids ate them all before I could! I was kind of hoping for leftovers for when Matt got home.

I’ve made these for breakfast, lunch, and dinner, and the girls always eat them up.  Now go make them and let me know how they are! Hopefully your kids will like them as much as mine did. (They even ate all the broccoli!)