So basic, why I haven’t I never created a broccoli and cheddar ANYTHING on the blog!?
Sometimes I kick myself, because I try so hard to create original recipes that will excite you, when many of you truly want health ways to use your spiralizer, even if that means a basic combo like “broccoli and cheddar.”
Soup, muffin, casserole – this combo is comfort food at its finest and with the help of the Inspiralizer, you get more broccoli and texture in each muffin!
These muffin cavities are filled with spiralized broccoli stem (yes, you can spiralize broccoli) as well as the florets, so you’re getting the nutrients both from the stem and florets! And, minimizing waste, of course.
My favorite way to spiralize broccoli is by saving the stems for future use. So, instead of spiralizing the stems whenever I’m using the florets only in a recipe, I’ll save the stems in a bag and then later in the week, spiralize them for a new dish. There’s a killer Spicy Sausage, and Quinoa Broccoli Pasta in my next cookbook, you’re going to love!
Anddd these are definitely baby friendly! I tested them on Luca and he LOVED them! I sliced them up into strips so he could grab them more easily. And if you have a little one too and looking for more baby food inspiration, check out @inspiralizedkids, our Facebook page, and our Inspiralized Mamas group!
More to come on the kids front, but in the mean time, I hope you enjoy these adult and kid friendly muffins!
Oh, and yes, you can make them into donuts too! You’ll just need a donut pan, but the instructions are the same!
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Nutritional Information & Recipe
Spiralized Broccoli and Cheddar Egg Muffins
- 14 large eggs
- 1 cup chopped broccoli florets
- 2 large broccoli stems Blade D, noodles trimmed
- 1/4 cup shredded cheddar cheese
- Preheat the oven to 400 degrees. Beat the eggs in a medium bowl.
- Take out your muffin tin. Grease the muffin cavities well (I use olive oil cooking spray.) In each muffin cavity, add about 1/3 of the way with broccoli noodles and florets. Into each cavity, use a ladle and pour over the eggs to fill three-quarters of the way to the top. Sprinkle with cheese (about a teaspoon per muffin.)
- Bake in the oven for 15-20 minutes or until eggs are completely set. Remove from the oven and let cool for a couple of minutes or until ready to handle – pop the muffins out! Serve immediately or freeze for future use (they last about 3 months in the freezer.)