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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are a tasty breakfast on the go. I make a batch to freeze and then they're ready to go in my lunch bag. Everywhere I work people ask for the recipe. They're also good without the ham Ingredients:
1 cup chopped broccoli floret |
1 medium onion, chopped |
1/2 cup diced cooked ham |
1/2 cup grated parmesan cheese |
6 eggs |
1/2 cup vegetable oil |
1 1/4 cups flour |
1 tablespoon baking powder |
1 teaspoon oregano |
1 teaspoon dried parsley flakes |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon thyme |
Directions:
1. Combine the broccoli, onion, ham, and cheese; set aside.
2. In a mixing bowl, beat eggs until frothy. Add oil; mix well.
3. Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
4. Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
5. These freeze very well.
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