Red Meat Allergy Friendly Broccoli & Herb Egg Muffins
Total time42 min
Prep time15 min
Cook time22 min
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Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 8 large eggs
- ¼ cup water
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 cups broccoli florets, finely chopped
- ½ cup red bell pepper, finely diced
- 3 tbsp fresh chives, thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 3 oz fresh mozzarella, torn into small pieces
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil, coating the sides and bottom.
- 2
In a large mixing bowl, whisk together the eggs, water, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color.
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