Broccoli Egg Cups Recipes

BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!

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.

PRESSURE-COOKED BROCCOLI EGG CUPS

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.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

BROCCOLI EGG CUPS

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.

BACON-BROCCOLI QUICHE CUPS

Steps:

• Preheat oven to 400°. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan., Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer., In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture. , Divide mixture evenly between 2 greased 10-oz. ramekins or custard cups. Bake until a knife inserted in the center comes out clean, 22-25 minutes. Freeze option: Securely cover and freeze unbaked quiche cups. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Cover loosely with foil if tops brown too quickly.