- butter (for mini muffin tin)
- 4 eggs
- 3/4 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup broccoli (chopped, fresh)
- 1/2 cup shredded cheddar
PER SERVING *
|Calories250Calories from Fat190|
|% DAILY VALUE*|
|Calories from Fat190|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Caroline Foley Foley 29 days ago
Great! I added red pepper flakes for flavor
Sandy Alger 25 Oct 2017
It was extremely tasty
Monica K. 8 Jan 2017
Simple and delicious! Rather than fresh broccoli I used left over steamed broccoli and cut into very small pieces. As a side I baked crescent rolls and everyone ate 'em up!
Jennifer Ryan 18 Feb 2016
I made this recipe but altered it a bit, put dijon mustard in the egg mixture also cooked chopped up bacon and fried the onions with the bacon. I used Parmesan cheese and cheddar. It was ok but not overly flavorful. I brushed a non stick muffin tin with olive oil. I too had problems with the eggs sticking and did not find it overly tasteful. It was lacking something. Made this recipe in order to have a quick fix for my lunches at work. May make it again but will have to do something to give it more zing.
Deidre R. 5 Jan 2016
Disappointed that the butter didn't keep them from sticking. Next time, I'll use coconut oil as usual. I added chopped, sauteed onions and chopped, cooked ham. Also used garlic salt.They were good enough to make again. Friends thought they were good.
Jackie S. 5 Jan 2016
I think it's great - added in one recipe some crumbled bacon and chopped brats. The other, some leftover turkey and jalapenos. Next I want to actually put in a splash of leftover chili....how fun is that? (my current critic thinks my chili add-ins was good, but he thinks he can do one better - the contest is on!)