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Broccoli Egg Cups Recipe

Broccoli Egg Cups Recipe photo by Taste of Home

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Serving brunch? This delicious egg bake is filled with crunchy bites of broccoli and served in ramekins. I promise your company will love it! —Edna Hoffman, Hebron, Indiana

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Broccoli Egg Cups Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

1 bunch broccoli, cut into florets
10 eggs
2 cups half-and-half cream
1/4 cup shredded Swiss cheese
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh basil
1/8 teaspoon cayenne pepper

Directions

Grease six 8-oz. ramekins; set aside.
In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil 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 egg into each dish; arrange broccoli around each egg.
Bake at 350° for 30-35 minutes or until set. Yield: 6 servings.

Nutritional Facts 1 serving equals 256 calories, 18 g fat (9 g saturated fat), 397 mg cholesterol, 378 mg sodium, 6 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Broccoli Egg Cups in Country Extra May 2009, p49

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Reviews for Broccoli Egg Cups

Broccoli Egg Cups

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Reviewed on Apr. 20, 2011 by PTuttle

Has anyone tried this with frozen broccoli?

Reviewed on Jul. 10, 2010 by nittirae

sorry that was a DUH it makes six not four

Reviewed on Jul. 10, 2010 by nittirae

why does it call for 10 eggs when you only use 8

Reviewed on Jun. 17, 2010 by db0427

Mommom, you should be able to lighten it up with EggBeaters, and Fat Free half and half. I haven't tried it with this recipe, but generally have good results doing that

Reviewed on May. 11, 2010 by mommom528

is there a lighter version?