Broccoli and Cheddar Egg Muffins with Almond Flour

Broccoli and Cheddar Egg Muffins with Almond Flour
Prep: 10 min
Cook: 25 min
Servings: 2
Breakfast

Nutrition per Serving

300 Calories
15g Protein
10g Carbs
20g Fat
Grocery list: Broccoli, Cheddar Cheese, Eggs, Almond Flour, Baking Powder, Salt, Pepper. The main ingredients, broccoli and eggs, have a low Glycemic Index (GI), making this recipe suitable for managing PCOS.

Ingredients

1 cup broccoli (chopped), 1 cup cheddar cheese (shredded), 6 large eggs, 1/2 cup almond flour, 1/2 teaspoon baking powder, salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). 2. Grease a muffin tin or line with paper liners. 3. In a large bowl, whisk together eggs, almond flour, baking powder, salt, and pepper. 4. Stir in broccoli and cheese. 5. Divide mixture evenly among muffin cups. 6. Bake for 20-25 minutes, or until tops are firm and golden. 7. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

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