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In recent years, the quest for easy, nutritious breakfast options has surged in popularity, with more and more people seeking meals that are not only quick to prepare but also packed with essential nutrients. Enter the Mini Broccoli Egg Muffin Toasts—a delightful fusion of convenience and health, perfect for those busy mornings when you need something savory and satisfying. These mini muffins are not only a scrumptious way to start your day but also serve as a versatile snack or an excellent meal prep option for any time of the week.

Mini Broccoli Egg Muffin Toasts

Start your mornings right with Mini Broccoli Egg Muffin Toasts! This recipe offers a quick and nutritious breakfast solution that's both delicious and easy to prepare. Packed with fresh broccoli, eggs, and cheddar cheese, these delightful muffin toasts are versatile enough for snacks or meal prep any day of the week. Perfect for busy lifestyles, they’re not only flavorful but also boost your nutrient intake. Enjoy a savory, satisfying start to your day with this healthy blend of goodness!
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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 smoked paprika (optional for added flavor)

6 slices whole grain bread, cut into rounds or rectangles

Fresh parsley or chives for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C). To make removal easier later, line a muffin tin with either silicone or paper liners.

    Prepare the Broccoli: In a steaming pot or a microwave-safe dish, steam the finely chopped broccoli florets for about 3-4 minutes until they are bright green and tender. Once done, remove from heat and let them cool slightly.

      Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until smooth. Add in the garlic powder, onion powder, salt, black pepper, and smoked paprika (if using) and whisk again until thoroughly combined.

        Incorporate Broccoli and Cheese: Gently fold the steamed broccoli and shredded cheddar cheese into the egg mixture, ensuring they are evenly distributed throughout.

          Prepare the Bread: Using a small round cutter, punch out shapes from the bread slices. Alternatively, you can cut the bread into squares or triangles. For extra crunch and flavor, lightly toast the bread in a dry skillet or toaster until golden on both sides.

            Fill the Muffin Tin: Pour the broccoli and egg mixture into the lined muffin tin, filling each cup about 3/4 full. If you’d like, you can layer pieces of the toasted bread at the bottom of each cup for a mini toast effect.

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

                Cool and Garnish: After baking, remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Gently transfer the muffins to a wire rack to cool completely. For added flavor and presentation, garnish with fresh parsley or chopped chives.

                  Serve: Enjoy the Mini Broccoli Egg Muffin Toasts warm or at room temperature. They make a great snack on their own or can be paired with a side of avocado slices or salsa for an extra burst of flavor.

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