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Broccoli Egg Cups Recipe
Broccoli Egg Cups Recipe photo by Taste of Home

Broccoli Egg Cups Recipe

Read Reviews (8)
4.67 8
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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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. Grease six 8-oz. ramekins; set aside.
  2. 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.
  3. 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.
  4. Bake at 350° for 30-35 minutes or until set. Yield: 6 servings.
Originally published as Broccoli Egg Cups in Country Extra May 2009, p49

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.

Reviews for Broccoli Egg Cups(8)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 20, 2011

Has anyone tried this with frozen broccoli?

MY REVIEW
Reviewed Jul. 10, 2010

sorry that was a DUH it makes six not four

MY REVIEW
Reviewed Jul. 10, 2010

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

MY REVIEW
Reviewed Jun. 17, 2010

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

MY REVIEW
Reviewed May. 11, 2010

is there a lighter version?

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