Broccoli Cheddar Egg Cups
Broccoli Cheddar Egg Cups
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![Servings]()
PortionsPortions 6![Difficulty]()
DifficultyEasy
Ingredients
- 1 cup roughly chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
-
2 tablespoons Country Crock® Original Spread, melted, plus extra for greasing
![Original Spread]()
- 1/4 teaspoon mustard powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 350 degrees F. Line muffin pan with 6 cupcake liners. Lightly grease liners with Country Crock® Original Spread.
- Divide cheese and broccoli evenly into each liner.
- In a mixing bowl, whisk eggs, milk, Country Crock®, mustard powder, garlic powder, salt, and black pepper together.
- Pour egg mixture into each liner, filling cups until they are nearly full.
- Bake for 20-30 minutes, or until eggs are set.
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