Breakfast Uncategorized

Broccoli Egg Muffins

Recipe from the HealthySelf Reset 2017.


  • 2 tsp extra virgin coconut oil
  • 1 cup bell pepper, diced
  • 1 onion, diced
  • 3 cups broccoli florets
  • 14 whole eggs or egg whites
  • 1 cup unsweetened nut milk (cashew, coconut, etc.)
  • Dash of sea salt and pepper 2 tsp extra virgin olive oil


  1. Preheat the oven to 350 F°
  2. Add coconut oil to a large non-stick pan over medium heat and sauté the onions and peppers for 2-3 minutes. Add the broccoli and cook for another 2 minutes.
  3. In a medium sized bowl, whisk the eggs and nut milk together. Add the sautéed vegetables with salt and black pepper.
  4. Pour a drop of olive oil onto a paper towel and use it to coat the muffin tins or use muffin liners.
  5. Pour 1/4 cup of the egg/vegetable mixture into each individual muffin tin.
  6. Bake in the oven for 20-25 minutes.
  7. Allow the muffins to cool on a drying rack. Store a few in the refrigerator for the week. The rest can be stored individually in the freezer for the next four weeks.
  • Thaw by adding to the refrigerator the night before.
  • Optional Toppings: avocado slices and hot sauce

SERVES: 36 muffins

By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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