Wash hands with soap and water.
Preheat oven to 375°F.
In a bowl, add eggs, salt, pepper, and milk. Whisk together.
Add cheese and broccoli and stir to combine.
Pour egg mixture into a greased muffin tin, ⅔ full. Makes 6 to 8
Bake for 18-20 minutes until eggs are completely set or reach an internal temperature of 160°F.
If taking to the field, eat within 2 hours of making. If storing leftovers, eat within 3-4 days.
Want to include some grains?
Cut your egg muffin in half and wrap in a whole-grain tortilla for a portable, grab-and-go breakfast.
Nutrition Facts: For 1 muffin, Calories 160, Total Fat 11g, Saturated Fat 5g, Sodium 300mg, Total Carbohydrates 3g, Fiber 0g, Total Sugar 0g, Added Sugar 0g, Protein 11g
Adapted from The University of Nebraska @ food.unl.edu
The LSU AgCenter and the LSU College of Agriculture