Baked Broccoli-Feta Egg Muffins

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These Baked Broccoli-Feta Egg Muffins have made their rounds over the years but I am here to bring them back better than ever. Free to use spinach, tomatoes, cheddar, or any other feelings that you absolutely love. Get creative with these because they can be made hundreds of different ways. Feel free to use only egg whites or only whole eggs. I personally like the combination of egg whites and hold eggs for a nice balance. You will need:

Baked Broccoli-Feta Egg Muffins

These egg muffins have made their rounds over the years but I am here to bring them back better than ever. Free to use spinach, tomatoes, cheddar, or any other feelings that you absolutely love. Get creative with these because they can be made hundreds of different ways. Feel free to use only egg whites or only whole eggs. I personally like the combination of egg whites and hold eggs for a nice balance. You will need:
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Ingredients 

  • 4 whole eggs
  • ½ cup egg-whites
  • salt, pepper to taste
  • dry oregano optional
  • sprinkle of feta in each one
  • touch of chopped broccoli florets in each one

Instructions 

  • Pre-heat your oven to 350°F, Mix your eggs with your salt and pepper. Line a muffin tin or spray it really well and add your broccoli florets and feta.
  • Top it off with your egg mixture and bake for 20-25 minutes or until set.
  • Please don’t over bake them as they will continue to cook as they cool down.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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