Dairy-Free Broccoli Egg Muffins
Prep time : 10 minutes
Cook time : 20 to 25 minutes
Servings : 12
INGREDIENTS
- 6 eggs
- ½ cup unsweetened plant-based milk
- 1 cup broccoli, cut into small pieces and lightly cooked
- ¼ cup green onions, chopped
- ½ cup LeGrand Cashew Mac ‘N Cheeze Sauce
- ¼ tsp salt
- Pepper, to taste
These egg muffins are perfect for preparing breakfast ahead of time. Store them in the refrigerator and reheat before serving.
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin pan.
- In a large bowl, whisk the eggs and plant-based milk together.
- Add the Mac ‘N Cheeze Sauce and mix well until the mixture is smooth and evenly combined.
- Stir in the broccoli and green onions. Season with salt and pepper to taste.
- Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden.
- Let cool for a few minutes before removing from the pan.
