Broccoli Egg Cups Recipes

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PRESSURE-COOKED BROCCOLI EGG CUPS

Serving brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8



Pressure-Cooked Broccoli Egg Cups image

Steps:

  • Whisk 3 eggs with next 6 ingredients; pour into 4 greased 1-pint canning jars. Divide broccoli among jars; top each with 1 egg., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet. Center lids on jars; screw on bands until fingertip tight. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; using tongs, remove jars. Let stand 3 minutes before serving.

Nutrition Facts : Calories 274 calories, Fat 19g fat (10g saturated fat), Cholesterol 375mg cholesterol, Sodium 333mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

7 large eggs
1-1/2 cups half-and-half cream
3 tablespoons shredded Swiss cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 to 1-1/2 cups frozen broccoli florets, thawed and coarsely chopped

BROCCOLI EGG CUPS

Found on TOH website and this is fabulous breakfast!! I used Swiss cheese for my hubby and low-fat cheddar for myself and the kids. I hope you enjoy it as much as we have!

Provided by HokiesMom

Categories     Breakfast

Time 50m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 8



Broccoli Egg Cups image

Steps:

  • Grease six 8-oz. ramekins; set aside. Preheat oven to 350°F.
  • In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil for 3 minutes. (I used the microwave -- Place broccoli in a microwave safe dish and add about a 1/2 cup water and cook on HIGH for 3 minutes). Drain and immediately place broccoli in ice water. Drain and pat dry.
  • In a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. Break an additional egg into each dish; place broccoli around each egg.
  • Bake at 350° for 30-35 minutes or until set.

Nutrition Facts : Calories 275.9, Fat 18.8, SaturatedFat 9.2, Cholesterol 344, Sodium 387.6, Carbohydrate 11.1, Fiber 2.7, Sugar 2.2, Protein 16.9

1 bunch broccoli, cut into florets (I roughly chopped mine instead)
10 eggs
2 cups half-and-half cream
1/4 cup swiss cheese, shredded
1 tablespoon fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon fresh basil, minced (I used dried basil)
1/8 teaspoon cayenne pepper

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