If you’re looking for a healthy, low-carb recipe for breakfast then give our cheesy, broccoli egg cups a try. They’ll also keep for a few days in the fridge, making them a great mid-week snack option!
4 eggs; 100g grated mature cheddar; 1/2 broccoli floret shredded; 2 chestnut Mushrooms finely chopped; 1 red onion finely diced; 1 small tin sweetcorn; 1 chilli finely chopped, salt & pepper.
– Gently fry the onion, broccoli and mushrooms in a little butter.
– When softened, remove from heat and mix with remaining ingredients.
– Divide into 8 portions and bake in a muffin tray at 180′ fan for 20 minutes!
Each cup: 120kcals; 8g fat, 4g carb, 8g protein.
Servd with crispy bacon and an avocado, tomato, red onion & basil salad for a healthy, nutricious and delicious Sunday brunch!