These delightful broccoli and cheddar egg cups are a perfect breakfast or brunch option, combining the creamy richness of eggs with the savory flavors of broccoli and cheddar cheese.
Preheat your oven to 350°F (175°C). Grease four 8-ounce ramekins with butter and set them aside.
Using ramekins ensures even cooking and a beautiful presentation.
Bring a pot of salted water to a boil. Add the broccoli and blanch for 1 minute. Drain and pat dry with paper towels, then chop coarsely.
Blanching the broccoli helps retain its vibrant green color and crisp texture.
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
Whisking thoroughly ensures a smooth and creamy mixture.
Stir the chopped broccoli and shredded cheddar cheese into the egg mixture.
Distribute the broccoli and cheese evenly for consistent flavor in every bite.
Divide the mixture evenly among the prepared ramekins. Place them on a baking sheet for stability.
Using a baking sheet makes it easier to transfer the ramekins in and out of the oven.
Bake in the preheated oven for 35-40 minutes, or until the tops are golden and the centers are set.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the egg cups cool slightly before serving. Enjoy them warm, paired with a side salad or crusty bread.
Allowing them to cool slightly makes them easier to handle and enhances the flavor.
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