Easy egg muffins make the perfect breakfast on the go! Fill them with nutritious broccoli and grass-fed cheddar for a familiar flavor combo your whole family will love. Our Beef Gelatin balances the proteins in the eggs and makes them even more filling. Make a double batch to have extras in the fridge throughout the week.
Broccoli Cheddar Egg Muffins
¼ c. shredded grass-fed cheddar cheese
½ c. broccoli florets, chopped small
1 scallion, chopped
2 tbsp. chopped parsley
⅓ c. canned coconut milk
1 tbsp. Vital Proteins Beef Gelatin
½ tsp. sea salt
¼ tsp. black pepper
Preheat the oven to 375. Have a greased 12-cup muffin pan or silicone muffin cups ready.
In a medium sized bowl, toss together the cheddar cheese, broccoli, scallion, and parsley. Portion the mix evenly between the 12 muffin cups.
In a minimum 4-cup measuring jar, combine the eggs, coconut milk, Beef Gelatin, sea salt, and black pepper. Whisk well until smooth. Pour the egg mix over top the filling in the 12 muffin cups. Tap the pan on the counter to release any air bubbles.
Bake for 20-25 minutes, or until the egg muffins have puffed up and are cooked through the center.