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In recent years, savory muffins have gained immense popularity as a delightful breakfast option, breaking the traditional mold of sweet pastries and quick breads. These versatile baked goods are not only convenient but can also pack a nutritional punch, making them an ideal choice for health-conscious individuals and busy families alike. Among the myriad of savory muffin recipes, Cheesy Broccoli Sunrise Muffins stand out as a delicious, nutritious, and easy-to-make breakfast solution that can kickstart your day with flavor and vitality.

Cheddar and Broccoli Egg Muffins for Breakfast

Discover the delightful and nutritious Cheesy Broccoli Sunrise Muffins, the perfect savory breakfast that breaks the mold of traditional sweet pastries. Packed with sharp cheddar cheese and fresh broccoli, these muffins provide a hearty blend of protein and vegetables to kickstart your morning. Easy to prepare and store, they make for a quick meal option for busy families. Enjoy them warm or cool, and get creative with toppings for a delicious addition to your morning routine!
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Ingredients
  

1 cup fresh broccoli florets, finely chopped

1 cup sharp cheddar cheese, grated

6 large eggs

1/4 cup milk (whole or your choice)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a spicy kick)

1/2 cup cooked and crumbled bacon or diced ham (optional)

Non-stick cooking spray or muffin liners for easy release

Instructions
 

Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by either generously spraying it with non-stick cooking spray or placing muffin liners into each cup to prevent sticking.

    Prep Broccoli: In a small pot, bring water to a boil and blanch the finely chopped broccoli for 2-3 minutes until it turns bright green and tender-crisp. Immediately transfer the broccoli to a bowl of ice water to halt the cooking process. Once cooled, drain and set aside.

      Mix Eggs: In a large mixing bowl, vigorously whisk together the eggs and milk until the mixture is well combined and slightly frothy. Stir in the garlic powder, onion powder, salt, black pepper, and red pepper flakes (if desired) ensuring an even distribution of the spices.

        Combine Ingredients: Gently fold the blanched broccoli, grated cheddar cheese, and optional cooked bacon or ham into the egg mixture. Make sure to mix thoroughly but avoid overmixing to maintain the integrity of the ingredients.

          Fill Muffin Tin: Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full. This recipe should yield approximately 12 muffins.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins should puff up and a toothpick inserted into the center should come out clean, indicating they are done.

              Cool & Serve: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for a few minutes before gently lifting them out. Serve warm for the best flavor, or let them cool completely before storing.

                Storage: These delightful muffins can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. For the best taste, reheat in the microwave or oven before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins