Broccoli and Cheddar Breakfast Muffins
Broccoli and Cheddar Breakfast Muffins are savory, nutritious, and perfect for a quick breakfast or a grab-and-go snack. These muffins are packed with protein, veggies, and cheesy goodness, making them a delicious and wholesome option to start your day.
INGREDIENTS
- 1 cup cooked broccoli florets, chopped
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk (any type, such as dairy milk, almond milk, or soy milk)
- 1/4 cup melted butter or vegetable oil
- 1/4 cup plain Greek yogurt
- Optional: 1/4 cup diced cooked ham or cooked bacon for added flavor (omit for a vegetarian version)
INSTRUCTIONS
Preheat your oven to 375°F (190°C). Grease a standard-size muffin tin or line it with muffin liners.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Mix well to combine the dry ingredients.
In a separate bowl, whisk the eggs until well beaten. Add in the melted butter or vegetable oil, milk, and Greek yogurt. Stir until everything is well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined. Be careful not to overmix; a few lumps are okay.
Add the chopped broccoli, shredded cheddar cheese, and optional diced ham or bacon to the batter. Fold them in gently until evenly distributed.
Using a spoon or an ice cream scoop, divide the batter into the prepared muffin tin, filling each cavity about 2/3 full.
Bake the muffins in the preheated oven for approximately 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Serve the Broccoli and Cheddar Breakfast Muffins warm or at room temperature. Enjoy as a delightful breakfast or a nutritious snack.
TIPS
You can customize these muffins by adding other vegetables, such as diced bell peppers or spinach, for extra nutritional value and flavor.
For a healthier version, use whole wheat flour instead of all-purpose flour and opt for reduced-fat cheddar cheese.
These muffins can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat in the microwave or oven before serving.
NUTRITION VALUE
- Calories: Approximately 150-200 calories
- Carbohydrates: Around 10-15 grams
- Protein: About 8-10 grams
- Fat: Approximately 8-10 grams
- Fiber: Around 2-3 grams
