PRESSURE-COOKED BROCCOLI EGG CUPS
Serving brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Whisk 3 eggs with next 6 ingredients; pour into 4 greased 1-pint canning jars. Divide broccoli among jars; top each with 1 egg., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet. Center lids on jars; screw on bands until fingertip tight. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; using tongs, remove jars. Let stand 3 minutes before serving.
Nutrition Facts : Calories 274 calories, Fat 19g fat (10g saturated fat), Cholesterol 375mg cholesterol, Sodium 333mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
BROCCOLI QUICHE CUPS
Steps:
- Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups., Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.
Nutrition Facts : Calories 291 calories, Fat 24g fat (12g saturated fat), Cholesterol 243mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!
I know this sounds a little different, I thought so too when my friend had me over for breakfast. You won't be disappointed...my DH even loves them! I have also used egg beaters for a lighter touch. This is now my favorite way to eat eggs!
Provided by Amber C.
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
- In a small bowl beat eggs
- Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
- Stir occasionally.
- Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
- You don't want the broccoli too soft.
- Add cheese if you like and cover until melted.
- Serve with ketchup.
Nutrition Facts : Calories 156.9, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 149.7, Carbohydrate 2.6, Sugar 0.8, Protein 13.6
BREAKFAST EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°F).
- Beat eggs and season with salt and pepper, to taste.
- Add eggs halfway into each tin of a greased muffin tin.
- Add desired toppings.
- Bake for 20 minutes.
- Eat now or keep in airtight container in the fridge. Heat when ready to eat.
- Enjoy!
Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
BROCCOLI EGG CUPS
Found on TOH website and this is fabulous breakfast!! I used Swiss cheese for my hubby and low-fat cheddar for myself and the kids. I hope you enjoy it as much as we have!
Provided by HokiesMom
Categories Breakfast
Time 50m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease six 8-oz. ramekins; set aside. Preheat oven to 350°F.
- In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil for 3 minutes. (I used the microwave -- Place broccoli in a microwave safe dish and add about a 1/2 cup water and cook on HIGH for 3 minutes). Drain and immediately place broccoli in ice water. Drain and pat dry.
- In a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. Break an additional egg into each dish; place broccoli around each egg.
- Bake at 350° for 30-35 minutes or until set.
Nutrition Facts : Calories 275.9, Fat 18.8, SaturatedFat 9.2, Cholesterol 344, Sodium 387.6, Carbohydrate 11.1, Fiber 2.7, Sugar 2.2, Protein 16.9
MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese
Provided by Julie Klink
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- Heat the oven to broil.
- Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
- Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
- Add the sausage, breaking it apart with a spoon, and stir until browned.
- Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
- Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
- Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
- Broil for 2 minutes until cheese is melted.
- Top with the rest of the basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams
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