Everything is better with cheese! These protein-packed cheesy egg cups can be made ahead of time and work great as leftovers. Store them in the fridge or freezer and easily pop them in the microwave when you’re in need of a snack or protein add-on to your meal. You can add in any vegetables you like and customize them to your taste.
Preheat the oven to 375˚F (190˚C). Spray 6 muffin cups with non-stick spray or grease with margarine or butter.
Whisk together eggs, salt, black pepper, thyme, and garlic powder in a mixing bowl.
Add chopped broccoli and mix to combine.
Divide into muffin tins filling each about 2/3 full. Sprinkle each cup with cheese.
Bake in oven for 12 to 15 minutes until puffed and cooked through. The internal temperature should read 165˚F (74˚C) if checking with an instant read thermometer.
Let cool slightly before carefully removing from muffin tin. Store in a container in the fridge.
If using fresh broccoli, soak in boiling water for 5 minutes until it turns vibrant green. Strain before using. If using frozen broccoli, thaw and squeeze broccoli in a paper towel to remove extra water.
These egg cups can be frozen. The texture may be affected slightly but they defrost well!
