Not only these little Bites are packed with nutritious broccoli fighting oxidation and inflammation, but they don’t have the carbloaded crust, so you can indulge in this breakfast entrée guilt-free!
I just love to take my time to wake up on a lazy Sunday morning, have a good stretch and savour a delicious quiche bite for Brunch.
Ingredients (choose organic if possible)
2 tablespoons of coconut oil, plus more for greasing the pan
1/2 medium onion, chopped
280 grams broccoli florets, cut into 1-inch pieces or smaller
1 teaspoon Himalayan salt, divided
1/3 cup water
6 large eggs
1 cup almond milk
Pinch ground nutmeg
1/8 teaspoon cayenne pepper
Preheat the oven to 170°C degrees and set an oven rack in the middle position. Grease a muffin pan (6 cups) with coconut oil.
Melt the coconut oil in a large saucepan over medium-low heat. Add the onion and slowly cook, stirring continuously, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.