Cooking with Alison

Broccoli, Egg, and Cheese Breakfast Muffins (with a gluten free variation)

In Breakfast, Rice and Noodle Dishes on March 7, 2012 at pm

These breakfast muffins may not look very appealing, but they’re tasty, easy to make, and great on-the-go snacks or breakfast.  Also, if you use coconut flour instead of all purpose flour, you’ll be adding fiber and eating gluten free.  I have my old housemate to thank for introducing me to cooking with coconut flour and for sharing this recipe.

Broccoli, Egg and Cheese Breakfast Muffin Recipe (Gluten Free)

makes 12; adapted from Cooking with Coconut Flour

1 small onion, finely diced (or use caramelized onions)

1 small head of broccoli (dark green florets only), chopped into small pieces

2 cups shredded cheese (i.e. cheddar, mozzarella, marble, gruyere, and/or parmesan, etc.)

6 large eggs

4 tbsp unsalted butter, melted

4 tbsp coconut milk

6 tbsp (plus more for dusting) coconut flour (gluten free) or all purpose flour, sifted (Note that it may be difficult to sift the coconut flour, but this step is important.)

sea salt

pinch of ground black pepper

olive oil

vegetable oil cooking spray

Preheat the oven to 350 F.  Generously grease a muffin pan with vegetable oil cooking spray.  Lightly dust the greased muffin pan with coconut flour or all purpose flour and set aside.  Heat a pan over medium heat.  Add a drizzle of olive oil and cook the onion until soft and just starting to brown (or you could use caramelized onions).  Set them aside.  In a large bowl, whisk together the coconut milk, melted butter, eggs, and a pinch of salt and pepper until just combined.  Then whisk in the coconut flour or all purpose flour until the mixture is smooth.  Use a spoon to gently stir in the onions, broccoli and shredded cheese.  Use a ladle or a cookie dough scoop to distribute the batter evenly into the 12-muffin pan and bake until just cooked through, about 27 to 30 minutes.  Place the muffin pan on a wire rack to cool slightly.  Once the muffins are just cool enough to handle, run a small knife or cake decorating spatula along the edges of the muffins and carefully remove them from the pan.  Enjoy them warm or place them on the wire rack to cool completely.  Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

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  1. They look delicious!

  2. what kind of cheese did you opt for when you baked these? thanks!

    • Hi Vanessa,

      I believe the original recipe called for sharp cheddar cheese. I used marble because it’s what I had. I imagine any cheese (or combination of cheeses) would taste good, including gruyere, havarti, gouda, monterey jack, parmesan, etc. I hope it works for you! Thanks for your question!

  3. Made these this morning and they were awesome! Thanks for the recipe.

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