Riced Broccoli, Bacon, and White Cheddar Egg Muffins

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Riced Broccoli, Bacon, and White Cheddar Egg Muffins

May 15, 2019
CA Grown Mom

Susan Phillips

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Riced Broccoli, Bacon, and White Cheddar Egg Muffins

 

I have always been a broccoli gal. Roasted on a pan with delectable herbs, steamed (with butter & lemon juice-yum!), added into a cheesy soup…you name it, I’m game for it. I have discovered that I have a new favorite way to eat broccoli!

You’ve probably heard of or eaten cauliflower rice, but did you know it’s just as easy to make broccoli rice? Seriously! Mine. Blown. It’s great for picky kiddos too, if chunks of broccoli aren’t their thing.

Simply wash & dry your broccoli (stalks too-you can peel the outside so they are more tender), cut into small pieces, and load them into a food processor.

Then pulse the processor until you have gorgeous little bits of broccoli rice! It’s that simple.

Honestly that green, though. So pretty! I already have all the heart eyes. You could cook this just like cauliflower rice (I usually saute in a pan with a little avocado oil and seasonings), and use it as a base for a meat dish, add it to a soup or casserole…the list goes on!

 

I decided on a breakfast spin with the riced broccoli, and went for a classic flavor combination of broccoli, bacon, and white cheddar cheese, with eggs of course!

My mouth is watering already remembering these little egg muffins!

First, rice your broccoli and shred your cheese. I used some New Zealand white cheddar that is delicious!

I added prepared bacon bits for simplicity’s sake, but you could easily sub your favorite type of bacon here! Just chop into small pieces before adding to the bowl.

Gently mix these ingredients together and spray a muffin tin liberally with your favorite oil spray. (I love avocado oil!)

Then split the mixture evenly and spoon into the muffin tin.

Crack your eggs into a bowl and add the garlic powder, salt, & pepper, and a splash of almond milk or water.

Whisk until light and fluffy.

Then pour the mixture evenly into the 12 spots, over the top of your other ingredients.

At this point I sprinkled a bit more bacon bits on top because…well, it’s bacon! Does there need to be a reason?

Bake at 350° for 20-22 minutes until eggs are puffed and cooked through. Let cool for 5 minutes before serving. (The puffed eggs will relax back down as they cool.)

Dig in! They are especially delicious with avocado slices as a garnish!

 

 

Riced Broccoli, Bacon, and White Cheddar Egg Muffins
Serves 6
Delicious and healthy egg muffins.
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Ingredients
  1. 3/4 cup riced broccoli
  2. 3/4 cup shredded white cheddar (sub in your favorite cheese if preferred)
  3. 1/3 cup bacon, plus a little extra
  4. 9 large eggs
  5. splash of almond milk or water
  6. 1/2 tsp garlic powder
  7. 1/2 tsp salt & pepper
  8. avocado (optional)
  9. oil for spraying tin
Instructions
  1. Preheat oven to 350 °. For the riced broccoli: wash & dry broccoli (stalks too-you can peel the outside so they are more tender), cut into small pieces, and load them into a food processor. Then pulse the processor until you have small bits of broccoli.
  2. To a bowl, add the riced broccoli, cheddar, and bacon bits. Mix gently to combine. Spray a muffin tin liberally with your favorite oil spray. Then split the mixture evenly and spoon into the muffin tin.
  3. Crack your eggs into a bowl and add the garlic powder, salt, & pepper, and a splash of almond milk or water. Whisk until light and fluffy.
  4. Then pour the mixture evenly into the muffin tin, over the top of your other ingredients. Sprinkle additional bacon bits on top if desired.
  5. Bake at 350° for 20-22 minutes until eggs are puffed and cooked through. Let cool for 5 minutes before serving. (The puffed eggs will relax back down as they cool.) Add avocado slices for garnish if desired.
California Grown http://californiagrown.org/

 

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