Mushroom Broccoli Blue Cheese Bites

These delicious little bites are phenomenal tasting savory little egg muffin-ettes. They don’t HAVE to happen because you’re trying to eat right. But just in case you are trying to “eat healthier”, they do happen to be super nutritious and low in calories too.

Personally, I made them because I’m trying to eat healthier and exercise more and lose (at least some of) that baby fat that’s been with me for, um, 16 years now since my “baby” was born … yeah, I know, I’m right there with all the other bunches of folks who “make resolutions” at the beginning of the year, then abandon them within a couple months. What are the chances I’ll actually make it happen?

It was the ProjectZero challenge that we had at work that inspired me. Since most people gain several pounds during the holidays, the challenge was simply not to gain any weight through Thanksgiving and Christmas. I was seriously encouraged when I stepped on the scale after the holidays (without a whole lot of effort) and discovered that I’d lost a pound! Wow … if I can do that over the holidays, I can certainly make some changes to make a difference in “real” time, right? I had a little extra encouragement from our corporate nutrition expert, who I had a meeting with just before the new year. He encouraged me to do some research, find out what others have done to get rid of their baby fat, take some measurements, make a change and track my progress. If doing what I’ve been doing hasn’t been working, it’s time to try something different and see if it works. His words made a lot of sense to me. I decided it is time to make a change.

Last week I looked up the nutrition facts for mushrooms and was reminded just how much of a skinny girl’s dream that mushrooms are. They are VERY low in calories, high in nutrients, and they are super satisfying and hearty when cooked.  Broccoli of course js a nutrient dense, low cal powerhouse … and for protein, eggs are absolute perfection. Toss in a little blue cheese for taste and you have a delicious little bite that is super healthy too. This mix of flavors is divine!

These little bites are going to be my power breakfasts this week. For exercise, I’m continuing my yoga classes and I’ve decided I’m taking up swimming too. I’m cutting down on calorific beverages too. I’ve already lost a couple pounds. I am cheering myself on every small step I take in the right direction, every time I exercise or make a good healthy eating choice.

Mushroom Broccoli Blue Cheese Bites

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 mini muffins 1x

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Ingredients

Scale 1x2x3x

• 6 oz. frozen (or fresh) broccoli (about 1 cup, after chopping)
• 1 – 2 teaspoons olive oil
• 1 3/4 cups chopped fresh mushrooms
• 1/3 cup chopped onion
• 1/4 cup chopped celery
• 6 eggs
• 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
• Freshly ground black pepper
• 2 oz. blue cheese crumbles

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Instructions

1. {reheat the oven to 350 F. Spray a mini muffin tin with cooking spray.
2. Put the broccoli in a small mixing bowl and cover with a plate. Microwave on high for 1 minute. Stir. If not mostly thawed/tender, cook one more minute. Remove the broccoli from the bowl (reserving any liquid collected in the bowl) and chop the broccoli into small bits.
3. Heat the olive oil in a frying pan over medium heat. Add the mushrooms, onion and celery, sprinkle with Red Robin Seasoning and stir for a few minutes. Cover and cook for about 5 minutes, stirring occasionally, until the mushrooms, onion and celery are tender and cooked. Remove from heat.
4. In the bowl with the reserved liquid from the broccoli, crack the eggs, then whisk them until they are frothy. add the seasonings and whisk a little more. Stir in the chopped broccoli and the sauteed mushroom mixture along with the blue cheese crumbles.
5. Scoop the veggie/egg mixture into the mini muffin tin, filling each of the holes all of the way. Bake at 350 for about 20 minutes or until the eggs are set. Let sit for about 10 minutes more to rest, then gently loosen the “bites” from the muffin tin by running a butter knife around the edges and then gently lifting the muffin-ettes from the tin.
6. Enjoy the little bites while they are warm or refrigerate and heat briefly in the microwave.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Full Plate Thursday, Let’s Get Real, Foodie Friends Friday, Home Matters and Pretty Pintastic Party.