#CHAARGBOOTYCAMP Recipe: Baked Broccoli + Feta Egg Cups


  • 1 1/2 tsps Coconut Oil
  • 2 cups Broccoli [cut into florets]
  • 3 Egg
  • 2 tbsp Unsweetened Almond Milk
  • Sea Salt & Black Pepper [to taste]
  • 1/2 tsp Nutmeg
  • 1/3 cup Feta Cheese [crumbled]


#1] Preheat oven to 350. Grease mini dishes [or a cupcake tin!] with coconut oil + set aside.
#2] Bring a medium sized pot of water to a boil. Add broccoli florets + cook until bright green [about 5 mins]. Transfer cooked broccoli to a cutting board, dry with a paper towel + chop finely.
#3] In a large bowl, whisk together eggs, almond milk, salt, pepper + nutmeg or any other spices you like. Next, stir in broccoli + feta. Mix well.
#4] Place ramekins on a baking sheet [skip this if you are using a cupcake tin!]. Pour broccoli + egg mixture into ramekins, dividing it evenly. Be sure to leave some space at the top as the eggs rise as they bake.
#5] Bake for 30 minutes or until golden brown. Remove from oven. Enjoy them while they are hot! If you aren’t eating them right away, let cool + store covered in fridge.

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