Rye Free Broccoli Cheddar Egg Bites

Total time40 min

Prep time10 min

Cook time25 min

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
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!