Caramelized Onion Egg Bites with Broccoli
Caramelized Onion Egg Bites with Broccoli
Whole 30, paleo, dairy-free, gluten-free
Makes 12 muffins
Total Time: 55 minutes
active Time: 35 minutes
Ingredients
2 Tbsp avocado oil, divided
½ large sweet onion, diced (1 ¼ cup diced)
¼ tsp salt
½ tsp garlic powder
¼ tsp red pepper flakes
2 cups broccoli, chopped into small pieces
6 eggs
2 Tbsp water
Method
Preheat the oven to 375 °F. Lightly coat a standard-sized muffin tin with cooking spray; set aside.
Heat 1 Tbsp oil in a skillet over medium-low heat. Add the onions and cook low and slow for about 20 to 25 minutes or until onions have turned a golden brown, adding ½ Tbsp additional oil if needed to prevent sticking and reducing heat if edges of the onion start to crisp.
Add the remaining 1 Tbsp of oil and broccoli to the onions. Sprinkle with ¼ tsp salt and garlic powder. Saute 5 minutes or until broccoli is beginning to turn crisp-tender. Remove skillet from heat and let cool slightly.
Spoon the onion mixture evenly in each prepared muffin cup (about 1 heaping Tbsp per cup).
Whisk together the eggs, water, and ¼ tsp salt in a medium bowl. Carefully pour the egg mixture over the onion mixture in the muffin cups.
Bake at 375 °F for 20 minutes or until a knife comes out clean. Refrigerate the muffins for up to five days for easy, on-the-go breakfasts or freeze the muffins once cool for up to a month in an airtight container. Defrost in the refrigerator and heat in the microwave to serve.