| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 6 muffins |
Ingredients
- Nonstick cooking spray, for spraying muffin cups
- 1 teaspoon olive oil
- 1 cup chopped broccoli
- Kosher salt
- Freshly cracked black pepper
- 1 teaspoon thinly sliced shallots
- 2/3 cup heavy cream
- 3 eggs
- 1 egg yolk
- 1/2 teaspoon chopped fresh marjoram
- Pinch ground nutmeg
- 1/2 cup crumbled goat cheese
- 1/2 cup grated Swiss cheese
Instructions
- Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.
- Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin.
- Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.
- Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese.
- Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 541 |
| Total Fat | 51 g |
| Saturated Fat | 13 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 158 mg |
| Sodium | 310 mg |
Reviews
Very easy to make and delicious. I made it for my husband’s birthday and it turned out perfectly and supper tasty. Everyone in the family loved it. Just the right about of salt too. I did have to bake approximately 10 mins longer as the eggs didn’t set. You know it is done with the filling is puffed up a little.
Love this…. easy, low carb, store in the fridge wonderfully and easy to eat on the way to work. They are also great in mini muffins as appetizers. Thanks GZ!
Loved these, easy and delicious, just made a batch with spinach and mushroom!! Yum, thanks GZ
Fabulous. Loved them. Made them kid friendly so only “stir-ins” were broccoli and 1/2 c. jack cheese. Huge hit and everybody loved them. So easy to reheat the next day. I will definitely make these again and again with unlimited stir-ins!