Friday, April 5, 2013
6 whole eggs
1/3 cup nonfat sour cream
1 tsp black pepper
1 tsp garlic
1 1/2 cups steamed broccoli- chopped
1 chicken breast, cooked- chopped
3/4 cup cheddar cheese
1/2 tsp dried basil
Preheat oven to 375
In a large bowl slowly whisk the eggs into the sour cream 1 at a time. Add the pepper and garlic. I used muffin tins with muffin cups to make them easy to grab. Combine the broccoli, chicken, and cheese in a bowl and divide into 8-9 muffin cups. Then pour the egg mixture into each cup, try and fill mostly full. leaving about 3-4 cm of space at the top. After that sprinkle with a little bit of cheese on top.
They bake for 30 mins check for firmness and it will be puffy. take out and let cool in the muffin tin.
You can freeze them for 1 month, or keep in the fridge for 3-5 days.