Meal Kit
with roasted red pepper and broccoli
Prep & Cook Time:40-50 min.
Difficulty Level:Easy
Spice Level:Not Spicy
Cook Within:6 days
Contains:Milk, Eggs
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Under 35g carbs
We love to get creative with the tools at our disposal, and these cheesy breakfast muffins are proof. Chances are you have a long-neglected muffin pan stashed away in your cabinet. It's time to put it to novel use with this easy, delicious breakfast of baked eggs with fresh broccoli, cheddar, roasted red peppers, and bacon. And since we can't get enough bacon in our lives, we top these eggy muffins with more bacon. Why not make the most important meal of the day your best?
Delicious additions to my morning repertoire. I'll be making these again!
Great for Sunday brunch, and the leftovers make for a great quick & easy Monday breakfast!
5++++ stars! So easy to make and my husband has requested these breakfast gems everyday since I made them. I will be ordering these again.
A really winner for breakfast or dinner.Everyone enjoyed this meal.
Loved this. The broccoli in this was a great way to get in some veggies. Perfect for a low carb meal. Tasted like I was eating a restaurant meal.
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- 6Bacon Strips
- 6fl. oz.Liquid Egg
- 4fl. oz.Heavy Whipping Cream
- 3oz.Broccoli Florets
- 2oz.Roasted Red Peppers
- 2oz.Shredded Cheddar Cheese
- 2Green Onions
- 1oz.Sour Cream
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)4PXplWPm
Calories
650Carbohydrates
11gNet Carbs
9gFat
55gProtein
28gSodium
1120mg
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Muffin Tin
- 1Medium Non-Stick Pan
- 1Mixing Bowl
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Cook the Bacon
Line a plate with a paper towel. Cut bacon into 1/2" dice. Place bacon in a medium non-stick pan over medium-high heat (no need to preheat) and cook, stirring occasionally, until crisp, 5-8 minutes. Remove to towel-lined plate. While bacon cooks, prepare ingredients. Dispose of remaining drippings carefully; never down the drain!
Prepare the Ingredients
Cut broccoli florets into 1/2" pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut roasted red pepper into 1/2" dice.
Prepare the Egg Mixture
Combine liquid egg, cream, half the cheese (reserve remaining to top muffins), 1/2 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl.
Prepare the Muffins
Fill six compartments of prepared muffin tin 3/4 full with egg mixture and top with broccoli, roasted red pepper, white portions of green onions, bacon (reserve a bit for garnish), and remaining cheese. Any leftover egg mixture can make a bonus muffin.
Bake the Muffins
Place muffin tin on prepared baking sheet. Bake until muffins have slightly risen and are light brown on top, 18-20 minutes. (If using a casserole dish, bake 20-22 minutes). Remove from oven and cool 5 minutes. If necessary, slide a knife or spoon around muffins to release from muffin tin.
Plate the Dish
Place muffins on a platter and garnish with a dollop of sour cream, reserved bacon, and green portions of green onions.
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