Good Morning! How’s your week going? I hope you have been enjoying good weather! I think I have spend nearly 90% of my time outdoors this week, taking advantage of the great weather we have had here. Since I am caught up with the work in my garden, I’ve been spending my mornings walking and taking my youngest to the playground. My older 3 kiddos will be done with school in another week, so I am trying to spend a little extra one on one time with my little sweetie before our house turns into a circus over the summer! 🙂
These Broccoli, Red Pepper & Ricotta Egg Muffins are a quick, easy, and healthy meal for those busy days that you don’t have a lot of time or want to spend a lot of time in the kitchen. Fresh broccoli and chopped red pepper are baked in a muffin pan with a ricotta and egg mixture to give you this tasty little handheld, protein rich breakfast.
I made a dozen of these in the afternoon, so when my children got off of the bus yesterday, they of course wanted to gobble these up for their snack. They thought these were just great and couldn’t wait to have the rest for breakfast this morning! No one even complained about the veggies!
I always line my muffin tins with paper liners for easy cleanup. Although I prefer these egg muffins fresh from the oven, they can also be made ahead of time and stored in the refrigerator until you are ready to serve them. Give them a quick 15 to 20 second reheat in the microwave in the morning and you have got yourself a great breakfast.
If you are having a busy day and don’t know what to make for dinner, these also go great with fresh fruit and a salad!
Ingredients
- 10 eggs
- 1/2 cup ricotta cheese
- 1 cup fresh broccoli florets, very small
- 1/2 cup chopped red pepper
- 1/4 to 1/2 tsp. salt
- 1/8 to 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
Instructions
- Preheat your oven to 350.
- Line your muffin pan with 12 paper liners and lightly spray them with non stick cooking spray.
- In a small mixing bowl beat your eggs then add the ricotta, salt, pepper and garlic powder and give it a quick few pulses with your immersion blender.
- Evenly add the broccoli and red pepper to the paper liners.
- Evenly pour the egg mixture over the veggies.
- Bake for about 20 minutes or until the egg muffins are set.
- Serve warm immediately or cool completely and store in the refrigerator until ready to serve.
- * These can be warmed quickly in the microwave in 15 to 20 seconds.
- Enjoy!
*Linking up at:
What a neat little change up for eggs.
Plus, it looks like such an easy clean-up for me. 🙂
I do like this recipe because it’s good for breakfast, a lunch or an afternoon snack.
I think I’ll have them with the side of fruit, sounds yummy and light.
I like you pictures of the steps, thanks!
Have a wonderful weekend Shannon!
Pinned!
Thanks Dalila! These are best fresh right out of the oven and are good any time of day! I hope you enjoy them:) Have a great week!
Great recipe. Could you make a batch of them and freeze?
Hi Bonnie! Thank you! You probably could, but I find that eggs don’t generally freeze that well when they are the main ingredient.
what a beautiful presentation. These would make a wonderful Sunday bunch. Thanks for sharing. Have a great weekend
Linda
Thanks so much Linda:)