Broccoli Tomato and Feta Egg Bites

Mornings can be so hard to figure out sometimes. These are the perfect little bite for when you’re on the go. You can just bake them off and then keep then in the fridge for the week. They are packed with lots of broccoli, sweet tomatoes and a little salty feta. I baked them in muffin tins and they just puff right up. I literally couldn’t stop eating these. This recipe makes about 12 but you can alter it if you need to.

Ingredients

• 1 cup broccoli florets
• 3/4 cup tomato, diced
• 1/2 cup feta
• salt and pepper
• 12 large eggs
• 1/4 cup whole milk or heavy cream

Directions

Start by spraying a 12 cup muffin tin with non stick spray and set it aside.

Preheat the oven to 350 degrees F.

In a medium skillet over medium heat add a little bit of olive oil start cooking the broccoli. About half way through add a couple tbsp of water just to help the broccoli cook all the way through. It should take about 6-8 minutes. Cook right until they are bright green and tender. Then right at the end add in the diced tomatoes just warm them through, then remove from heat.

In a large bowl whisk together the eggs and milk. Add the vegetables into the bottoms of the muffin tin about 1/2 -1 tbsp in each one. Then pour the egg over the top of the vegetables about 3/4 of the way up. Sprinkle the feta over the top of the eggs and then place in the oven to bake for about 15-20 minutes. Until they have puffed up and turned slightly golden on the edges and the centers are set. Let cool slightly and then serve. Sprinkle a little more feta on top if you wish. Enjoy!