Mushroom, Broccoli and Egg Cupcakes
Recipes » Breakfast » Egg Dishes
Low carb Suzanne Somers breakfast
Cuisine: AmericanMain Ingredient: Eggs mushrooms broccoli
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Notes Ingredients
Mushroom, Broccoli and Egg Cupcakes Preparation
PREHEAT oven to 350 degrees. Grease the cupcake tins with a little olive oil.
PLACE a large skillet over medium-hi heat. Melt butter. Add the mushrooms and sauté until browned and crusty on edges, 10-15 minutes. Transfer mushrooms to food processor and mince.
STEAM broccoli for 5-7 minutes, til tender. Remove from heat and place in mixing bowl. Add the olive oil and mash broccoli with fork til chunky. Add the mushrooms and grated cheese. Season with salt and pepper. Mix with hands.
FILL each cupcake tin half full with mushroom broccoli cheese mixture.
BEAT the eggs with a splash of water. Season with sal and pepper. Pour into cupcake tins until 3/4 full.
BAKE the cupcakes for approximately 10 minutes.
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