Anti Inflammatory Broccoli Cheddar Egg Bites

Total time40 min

Prep time10 min

Cook time25 min

Anti Inflammatory Broccoli Cheddar Egg Bites

These little egg bites are the kind of breakfast that makes you feel like you actually have your life together — portable, satisfying, and genuinely good for you. The combination of eggs, broccoli, and cheddar is a classic for a reason, but what sets this version apart is the addition of ground turmeric and black pepper, two ingredients well-known for their inflammation-fighting properties that work even better together. Broccoli brings its own impressive lineup of antioxidants and vitamins to the party, so every bite is quietly doing a lot of heavy lifting. The egg mixture gets whisked smooth with whole milk and garlic powder before being poured over the chopped florets, creating a custardy, cheesy result that bakes up golden at the edges and perfectly set in the center. A muffin tin does all the portioning work for you, and the recipe makes six servings, so you can meal-prep a full week of grab-and-go mornings in under 30 minutes. They reheat beautifully, which means your future self will absolutely thank you for making these on a Sunday.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tsp extra virgin olive oil, for greasing
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 cup broccoli florets, finely chopped
6 large eggs
¼ cup whole milk
Ingredient note
Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2 tsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
½ tsp garlic powder
¼ tsp ground turmeric
¼ tsp black pepper
½ tsp salt
¾ cup shredded cheddar cheese, divided
2 tbsp green onion tops (green parts only), thinly sliced (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Using a pastry brush or folded paper towel, coat all 12 cups of a standard muffin tin generously with olive oil.
2
Divide the finely chopped broccoli evenly among the 12 muffin cups, about 1 heaping teaspoon per cup.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!