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Broccoli & Scallion Egg Muffins

Active Time: 15 minutes / Cook Time: 25 minutes

Makes 6 servings / about 3 cups


  • 6 eggs
  • 1/4 cup almond milk
  • 1/4 teaspoon fine sea salt
  • 1/6 teaspoon fresh black pepper
  • 1/2 teaspoon garlic powder
  • 4 scallions, diced (1/2 bunch)
  • 1 cup diced broccoli florets (from 1 small head broccoli. You will be cooking the entire head of broccoli now, for use later in the week)
  • 6 muffin liners or coconut oil for greasing


  1. Preheat oven to 350 degrees F. Line a muffin tray with 6 muffin liners or lightly grease with coconut oil.
  2. Bring 2 quarts water to a boil. While waiting for the water to boil, chop your head of broccoli into medium/large florets. Once boiling, add florets and blanch for 30 seconds, or until bright green. Drain and rinse under cold water. Set aside to cool.
  3. Whisk together eggs, almond milk, salt, pepper, and garlic powder in a medium sized mixing bowl. Add scallions.
  4. Once cool enough to handle, chop enough broccoli florets into mini pieces to fill 1 cup. Add broccoli to egg mixture and mix to incorporate. Reserve the remaining broccoli florets in an airtight container in the fridge (to be used to make a snack for day 2).
  5. Use a spoon to fill 6 muffin trays, filling each 3/4 full.
  6. Bake for 20-25 minutes or until fluffy and starting to brown. Insert a toothpick into the center of one muffin if you are unsure if it is cooked. If it comes out clean they are ready.
  7. Let cool completely. Store muffins in an airtight container in the fridge. Enjoy 1 muffin per person as a snack days 1, 3, and 5.
  8. To warm up, place in a 350°F oven for 6 minutes (they are also delicious straight from the fridge).