I have been trying to make some important changes in my life recently. One of which has been eating breakfast. I never ate breakfast before, I would eat my first meal around 2pm when I had lunch. I started real easy… a banana. I was then told that isn’t enough so I upgraded to a banana and a hard boiled egg. After about a month I got sick of the banana so I switched it with an apple. After one more month I got sick of that but I needed a quick and easy breakfast to either eat on my way to work or quickly when I arrived. I found this gem on SkinnyTaste.
This recipe was super quick to prepare and kept my breakfast needs satisfied all week long. You make them ahead and can keep them in ziploc bags to grab when you are on the go. When I got to work I just popped them in the microwave for a minute. I kept mine in the fridge since I knew I would be eating them soon enough but you could even freeze them!
The recipe does not call for cupcake paper and I wouldn’t recommend using it but my tin has seen better days and I didn’t want to taint my omelets! If you too need to use paper it is not terrible it’s just a little difficult to remove.
Broccoli and Cheese Mini Egg Omelets
Adapted from Skinnytaste.com
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced shredded cheddar-jack cheese
- 1/4 cup grated parmesan cheese
- 1 tsp olive oil
- salt and fresh pepper
- cooking spray
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well. Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes.
Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.