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Broccoli & chive egg cups

Broccoli and chive egg cups

0
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Cook up a batch of these broccoli-and tomato-filled egg cups on the weekend, and rest easy knowing your healthy breakfasts for the week are in the bag. Simply stash them in the fridge and reheat in the microwave for 30 to 45 seconds.

Ingredients

Egg(s)

12 medium

Fresh chives

2 tbs, chopped

Dijon mustard

1 tbs

Dried thyme

1 tsp

Broccoli, cooked without added fat

150 g, (boiled), cut into small florets

Cherry tomatoes

¾ cup(s), chopped, (120g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat the oven to 180°C. Coat a 12 hole muffin pan with oil spray.
  2. In a large bowl, whisk together the eggs, chives, mustard and thyme, until well combined, season with salt and pepper, then stir in the broccoli and tomatoes. Divide the mixture evenly among the prepared muffin cups. Bake for 20-22 minutes.

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