Caramelized Onion Egg Bites with Broccoli

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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

  1. Preheat the oven to 375 °F. Lightly coat a standard-sized muffin tin with cooking spray; set aside.

  2. 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. 

  3. 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.

  4. Spoon the onion mixture evenly in each prepared muffin cup (about 1 heaping Tbsp per cup).

  5. 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. 

  6. 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.