Ingredients:

  • 12 Large Eggs (Free-range or organic, if possible)
  • 1/4 cup Whole Milk or Half-and-Half
  • 1 cup, packed Mature (Sharp) Cheddar Cheese, freshly grated
  • 5 cups Fresh Broccoli Florets, finely chopped
  • 1 small Shallot or Small Onion, finely minced
  • 1 teaspoon Unsalted Butter or Olive Oil
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Pinch of Nutmeg (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin (or line with greased paper cases).
  2. Sauté Aromatics: Heat butter or oil in a frying pan over medium heat. Add the minced shallot and sauté for 3-4 minutes until softened and translucent.
  3. Pre-Cook Broccoli: Add the finely chopped broccoli florets to the pan with the shallot. Sauté for an additional 3 minutes. This ensures the broccoli is tender. Set aside to cool slightly.
  4. Whisk the Egg Base: In a large mixing bowl, whisk the 12 eggs vigorously until pale yellow and slightly frothy (about 1 minute).
  5. Add Dairy and Seasoning: Whisk in the milk/half-and-half, salt, pepper, and nutmeg (if using). Ensure the seasoning is well distributed.
  6. Combine Filling: Add the sautéed broccoli and shallot mixture, along with three-quarters of the grated Cheddar cheese, to the egg mixture. Gently stir to combine; avoid overmixing.
  7. Fill Muffin Tins: Pour the egg mixture evenly into the prepared muffin cups, filling each approximately three-quarters full.
  8. Top with Cheese: Sprinkle the remaining grated Cheddar cheese over the top of each muffin.
  9. Bake: Transfer the muffin tin to the preheated oven. Bake for 20–22 minutes, or until the tops are golden brown, the eggs are fully set, and a knife inserted near the centre comes out clean.
  10. Cool and Serve: Allow the egg muffins to cool in the tin for 5 minutes before gently removing them with a small offset spatula. Serve warm or allow to cool completely before storing.