After last week’s mini egg omelettes success I thought I’d try making them again but this time I made them with the intention of using up some broccoli and grated cheese that was left over from when I made macaroni cheese with broccoli and bacon last night. They were even more delicious than last weeks version!
Don’t worry, I’m not going to share a different egg muffin recipe each week – this one was too good not to share though….
Cheesey Broccoli Egg Muffins
4 eggs (beaten with a splash of milk and seasoned)
Leftover ham if you have some
- Grease a silicone muffin tray (or you could use mini silicone cases or even paper cases).
- Add a small amount of cooked broccoli to the bottom of the muffin pan -it’s great to use up those leftover bits of brocolli. Don’t add too much though and make sure that the broccoli is quite dry as it can hold water which will make the muffins taste a bit watery (this is from experience ;-))
- Sprinkle over some cheese and then pour the beaten egg mix over the top to fill the muffin tray to about two thirds full.
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