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Broccoli, Goat Cheese, and Lemon Egg Muffins

Broccoli, Goat Cheese, and Lemon Egg Muffins


  • 10 large eggs
  • 1/4 cup 2 percent milk
  • 1/4 teaspoon Tabasco sauce
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 cups frozen chopped broccoli, thawed and drained
  • 4 ounces crumbled goat cheese
  • 1 teaspoon lemon zest


  1. First, preheat the oven to 425 degrees F and coat a nonstick 12-cup muffin pan with cooking spray; set it aside.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, and Tabasco sauce for base.
  3. Stir lemon zest into egg mixture; top with reserved broccoli.
  4. Bake until just set, about 12 minutes. Cool in pan for 2 minutes and remove.


  • Recipe courtesy of Laraine Perri.

Nutrition Information

Per serving: 217 kcal cal., 15 g fat) (4 g carb., 2 g fiber, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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