Baked Broccoli and Feta Egg Cups


This is a quick breakfast idea for back-to-school and routine. Make in advance and they work as breakfast or a snack.


Makes six servings. There are 240 calories, 16g protein and 17g fat per serving (only 2g of sugar).


Ingredients

  • 1 1/2 tbsps coconut oil

  • 6 cups broccoli (cut into florets)

  • 9 egg

  • 1/3 cup unsweetened almond milk

  • Sea salt & black pepper (to taste)

  • 1 1/2 tsps nutmeg

  • 1 cup feta Cheese (crumbled)

Preparation

  • Preheat oven to 350. Grease ramekins with coconut oil and set aside.

  • Bring a medium sized pot of water to a boil. Add broccoli florets and cook until bright green (about 5 mins). Transfer cooked broccoli to a cutting board, dry with a paper towel and chop finely.

  • In a large bowl, whisk together eggs, almond milk, salt, pepper and nutmeg or any other spices you like. Next, stir in broccoli and feta. Mix well.

  • Place ramekins on a baking sheet. Pour broccoli and egg mixture into ramekins, dividing it evenly. Be sure to leave some space at the top as the eggs rise as they bake.

  • Bake for 30 minutes or until golden brown. Remove from oven. Enjoy them while they are hot! If you aren't eating them right away, let cool and store covered in fridge.

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DISCLAIMER: Please read the following disclaimer carefully. Vanessa Bond is not a doctor and does not diagnose or treat disease. The information on this website is not intended to replace the advice or recommendations of your primary health care provider and is not intended as medical advice. The information is intended as a complement to existing therapy - not as a substitute. The focus is to educate on how to make better decisions in order to build and maintain better nutritional balance. She and this web site encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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