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In the realm of easy and nutritious breakfasts, mini broccoli egg muffin toasts stand out as a delightful option that caters to both flavor and health. These bite-sized treats are perfect for busy mornings, quick lunches, or even as a wholesome snack throughout the day. Combining the goodness of fresh broccoli, protein-packed eggs, and a crispy base, these muffin toasts are a versatile addition to any meal plan. Whether you’re looking to sneak in some vegetables or simply want a tasty dish that’s easy to prepare, mini broccoli egg muffin toasts are sure to impress.

Mini Broccoli Egg Muffin Toasts

Kickstart your mornings with these mini broccoli egg muffin toasts! Packed with fresh broccoli, protein-rich eggs, and topped on whole-grain bread, they offer a deliciously nutritious option for breakfast, lunch, or a quick snack. Easy to make and customizable with your favorite cheeses and seasonings, these bite-sized treats are perfect for meal prep or impressing guests. Enjoy a wholesome dish that combines flavor and health effortlessly!
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Ingredients
  

1 cup fresh broccoli florets, finely chopped

4 large eggs

1/4 cup milk (dairy or non-dairy)

1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

1/4 cup diced bell pepper (any color)

1/4 cup diced onion

1 clove garlic, minced

Salt and pepper to taste

1/2 teaspoon dried oregano

1/2 teaspoon paprika

12 small slices of whole-grain bread (or your preferred bread)

Olive oil or cooking spray for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven is heating, use a paper towel or cooking spray to grease a 12-cup muffin tin thoroughly with olive oil.

    Prepare the Broccoli: Take a small pot and fill it with water. Bring the water to a rolling boil, then add the finely chopped broccoli florets. Blanch the broccoli for about 1-2 minutes, until it turns bright green and slightly tender. Drain the broccoli through a colander and set aside to cool slightly.

      Make the Egg Mixture: In a large mixing bowl, crack the 4 large eggs into the bowl. Add the 1/4 cup milk, and season with salt, pepper, oregano, and paprika. Whisk the mixture thoroughly until well combined. Then, fold in the blanched broccoli, diced bell pepper, onion, minced garlic, and shredded cheese until everything is evenly distributed.

        Fill the Muffin Tin: Pour the prepared egg mixture into the greased muffin tin, filling each cup about 3/4 full. This will allow room for the muffins to rise as they bake.

          Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The egg muffins are ready when they are set in the center and have a slight golden color on top. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean.

            Toast the Bread: While the muffins are baking, prepare your bread. Toast the 12 slices of whole-grain bread until they are golden and crispy. This can be achieved using either a toaster or a skillet over medium heat.

              Assemble the Toasts: Once the egg muffins are baked, allow them to cool in the tin for about a minute. Carefully run a knife around the edges of each muffin to loosen them, then gently lift them out of the tin. Place one egg muffin atop each slice of toasted bread.

                Serve and Enjoy: Serve the mini broccoli egg muffin toasts warm, perhaps with a garnish of fresh herbs or a sprinkle of extra cheese on top. They make a delightful choice for breakfast, brunch, or a wholesome snack any time of the day!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 toasts