Community Recipe
from [psfreeman]

Broccoli Egg Cups

This delicious egg bake is filled with crunchy bites of broccoli and served in ramekins. From Edna Hoffman: Hebron, Indiana. Recipe published in Country Extra May 2009.

  • Yield: 6 servings
  • Prep time: 30 Minutes
  • Cook time: 30 Minutes


  • 1 bunch(es) broccoli, cut into florets
  • 10 eggs
  • 2 cup(s) half-and-half cream
  • 1/4 cup(s) shredded Swiss cheese
  • 1 tablespoon(s) minced fresh parsley
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) minced fresh basil
  • 1/8 teaspoon(s) cayenne pepper


• Grease six 8-oz. ramekins; set aside.

• In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.

• In a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. Break an egg into each dish; arrange broccoli around each egg.

• Bake at 350° for 30-35 minutes or until set.

Go to Full Version of

Broccoli Egg Cups Recipe