A quick to make, ahead of time, breakfast that will keep you filled up until lunchtime. And to add to this, its also very healthy. It only takes about 30 minutes to make and then you put them in a Tupperware container and they are ready to be consumed throughout your busy work week! By the way, I first discovered this recipe from the South Beach diet. I modified it to my liking. Feel free to add any other vegetables that you like; mushrooms or spinach come to mind.
Fresh broccoli florets
Liquid egg beaters
2 1⁄3 Cup (37.33 tbs)
Grated low fat cheese
1 Cup (16 tbs)
3 Clove (15 gm), minced
Hot pepper sauce
Freshly ground black pepper
Steam broccoli using a vegetable steamer. Remove from steamer and chop finely on a cutting board.
Pre-heat oven to 350 F.
Combine egg, cheese, garlic and broccoli in a bowl, season with salt and pepper. Add a few drops of hot-pepper sauce. Mix well.
Spray mini muffin pan with non-stick spray.
Divide evenly among muffin cups using a 1/3 cup measuring spoon.
Bake at 350 F for 20 minutes. Check after 15 minutes as ovens vary.
Let them cool for about 10 minutes. You can use a butter knife to carefully go around the edges to loosen any of them that may be stuck to the pan.
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Here's a video for all those people who thought breakfast is the most important meal of the day. The egg and broccoli cup is certainly a filling breakfast which maximizes you nutrition schedule. With everyone tending to have an uber-busy lifestyle, the egg and broccoli is fast to prepare and quiet easy to carry. So, don't loose your sleep over what to prepare for breakfast, just try this and be filled the whole day.