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Broccoli Egg Cups Recipe

Broccoli Egg Cups Recipe

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. YIELD:6 servings

Ingredients

  • 1 bunch broccoli, cut into florets
  • 10 large 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

  • 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.

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

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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?"

MY REVIEW
Reviewed May. 10, 2010

"we had this today for dinner... it was yummier than I expected! will make again :-)"

MY REVIEW
Reviewed Apr. 2, 2010

"this was very light and fluffy goodness!"

MY REVIEW
Reviewed Mar. 30, 2010

"yes this is really nice recipe. I like it very much."

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