Broccoli Egg Cheese Mini Omelette Bites (Meal Prep)
These broccoli egg and cheese mini omelette bites are the high-protein, grab-and-go breakfast you need on busy mornings. They bake in just 20 minutes, freeze beautifully, and taste just as good reheated. Perfect for weekly meal prep.
Ingredients
- 4 cups broccoli florets
- 4 large whole eggs
- 1 cup egg whites about 8 large egg whites
- ¼ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon olive oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- cooking spray or as needed
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Steam the broccoli florets in a steamer basket over simmering water for 5-8 minutes until tender but still bright green. Drain and let cool for 2-3 minutes.
- Crumble or roughly chop the cooked broccoli into small pieces. Squeeze out any excess moisture, then toss with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Use your cooking spray to coat a standard non-stick cupcake pan and evenly pour the broccoli mix into 10 of the 12 trays.
- In a medium mixing bowl, whisk together the whole eggs, egg whites, and grated Parmesan until well combined.
- Pour the egg mixture over the broccoli in each muffin cup, filling each about three-quarters full. Sprinkle the shredded cheddar evenly over the tops.
- Bake for 18-22 minutes until the tops are set, lightly golden, and a toothpick inserted in the centre comes out clean. Let cool in the tin for 5 minutes before removing to a wire rack.
Nutrition
Serving: 1servingCalories: 79kcalCarbohydrates: 3gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 79mgSodium: 259mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 385IUVitamin C: 32mgCalcium: 72mgIron: 1mg
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