Broccoli, Potato & Cheese Egg Muffin Cups
Make your favorite omelet portable and poppable.
Recipe type: Breakfast, Lunch, Snack
Serves: 24
  • 20 oz. bag shredded potatoes
  • 1 t kosher salt
  • pepper
  • 1 t dry mustard
  • 1 c shredded cheddar cheese
  • 1 lb frozen broccoli florets, cooked as per package instructions
  • 12 eggs, lightly beaten
  1. Preheat oven to 350°F and lightly grease or spray two muffin pans.
  2. In a large bowl, combine all of the ingredients and mix thoroughly.
  3. Divide the mixture evenly between 24 muffin cups.
  4. Bake for 20-25 minutes, or until eggs are set ad top is lightly golden brown.
Recipe by Cupcakes & Kale Chips at