Broccoli Egg Cups Recipe

4.5 8 3
Broccoli Egg Cups Recipe
Broccoli Egg Cups Recipe photo by Taste of Home
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Broccoli Egg Cups Recipe

Read Reviews
4.5 8 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

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

Nutritional Facts

1 each: 256 calories, 18g fat (9g saturated fat), 397mg cholesterol, 378mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.

  • 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
  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

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Reviews forBroccoli Egg Cups

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PTuttle User ID: 3628184 114477
Reviewed Apr. 20, 2011

"Has anyone tried this with frozen broccoli?"

MY REVIEW
nittirae User ID: 763536 210883
Reviewed Jul. 10, 2010

"sorry that was a DUH it makes six not four"

MY REVIEW
nittirae User ID: 763536 99831
Reviewed Jul. 10, 2010

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

MY REVIEW
db0427 User ID: 2783442 185818
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
mommom528 User ID: 652916 105721
Reviewed May. 11, 2010

"is there a lighter version?"

MY REVIEW
Adriana Gonzalez User ID: 4517526 115601
Reviewed May. 10, 2010

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

MY REVIEW
pinknsweetness User ID: 1986719 114476
Reviewed Apr. 2, 2010

"this was very light and fluffy goodness!"

MY REVIEW
arun.rastogi User ID: 4973230 100597
Reviewed Mar. 30, 2010

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

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