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In the quest for a quick yet nutritious breakfast option, Mini Broccoli Egg Muffin Toasts stand out as a delectable choice. These bite-sized delights are not only easy to prepare, but they also pack a punch when it comes to flavor and nutrition. With vibrant green broccoli and protein-rich eggs as the stars of the show, they offer a wholesome way to kickstart your day or serve as a delightful appetizer for your next gathering.

Mini Broccoli Egg Muffin Toasts

Start your day off right with Mini Broccoli Egg Muffin Toasts, a quick and nutritious breakfast option that is both flavorful and easy to make. Packed with protein-rich eggs and vibrant broccoli, these mini muffins are perfect for busy mornings or as a tasty appetizer. They are versatile too; enjoy them fresh or store them for later. With simple ingredients and delicious taste, these muffins will become a staple in your meal rotation.
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Ingredients
  

1 cup fresh broccoli florets, finely chopped

6 large eggs

1 cup shredded sharp cheddar cheese

1/2 cup whole milk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika (optional)

6 slices whole grain bread, cut into rounds or rectangles

Fresh parsley or chives for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with silicone or paper liners for easy removal.

    Prepare the broccoli: In a steaming pot or microwave-safe dish, steam the finely chopped broccoli florets for about 3-4 minutes until bright and tender. Set aside to cool.

      Mix the egg mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, black pepper, and paprika until well combined.

        Incorporate broccoli and cheese: Fold the steamed broccoli and shredded cheese into the egg mixture until evenly distributed.

          Prepare the bread: Use a small round cutter to punch out shapes from the bread slices. If you prefer, you can also cut the bread into squares or triangles. Lightly toast the bread in a dry skillet or toaster until golden on both sides for extra crunch.

            Fill the muffin tin: Pour the egg and broccoli mixture into the lined muffin tin, filling each cup about 3/4 full. If desired, you can place bread pieces at the bottom of each cup for a mini toast effect or serve alongside.

              Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are set and slightly puffed up. You can check for doneness by inserting a toothpick in the center; it should come out clean.

                Cool and garnish: Once baked, remove the muffin tin from the oven, let cool for 5 minutes, and then transfer the muffins onto a wire rack. Garnish with fresh parsley or chopped chives if desired.

                  Serve: Serve the Mini Broccoli Egg Muffin Toasts warm or at room temperature, either on their own or with a side of avocado or salsa for extra flavor.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins