Broccoli and Cheese Egg Donuts
Servings: egg donuts
These savory broccoli and cheese egg donuts are a fun twist on a familiar shape! Most kids love doughnuts, and this handheld option has a savory, cheesy flavor with little bits of broccoli inside. They're a fantastic, protein-packed breakfast option and so convenient for those busy mornings. A must-try!
Ingredients
- 1 teaspoon olive oil
- 1 cup finely chopped broccoli florets
- 3 large eggs
- 1/2 cup grated cheddar cheese, divided
- 1/4 cup cottage cheese
- 1 tablespoon oat flour or whole-wheat flour (or sub in gluten-free flour if necessary)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Freshly ground pepper
Instructions
- Preheat the oven to 400 degrees F. Grease 6 cavities of a regular-sized donut pan with cooking spray.
- Heat the oil in a small skillet until shimmering, then add the broccoli. Season with a bit of salt and pepper and cook until fork tender, about 3-4 minutes, stirring frequently. You may wish to add a few tablespoons of water to help the broccoli steam in the pan. Remove from heat.
- While the broccoli cooks, add the eggs, cottage cheese, flour, onion powder, salt and 2 tablespoons of shredded cheddar cheese to a small blender. Blend until smooth.
- Evenly divide the broccoli florets into the bottom of the 6 greased donut cavities. Pour the egg mixture to fill a little more than halfway to the top. Sprinkle evenly with cheese, about a tablespoon per donut.
- Bake for 10 to 15 minutes or until eggs are completely set and lightly browned around the edges. Remove from the oven and let cool for a few minutes. Run a knife around the edges to help release the egg donuts from the pan. Pop out and serve warm!
Nutrition
Calories: 93kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 233mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 1mg
