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Culinary Guides

Broccoli & Sauerkraut Egg Cups

These little egg cups make a lovely breakfast, lunch or dinner with a side of steamed veggies or whole milk yogurt for dipping. Not to mention these babies are delicious!


  •     1 cup steamed broccoli. drained
  •     1 cup sauerkraut, drained
  •     6 eggs
  •     1/2 teaspoon dried thyme
  •     a few grinds of freshly ground black pepper
  •     1-2 ounces goat cheese, crumbled (optional)


  1. Preheat the oven to 350F and grease 6 standard size muffin cups.
  2. In the bowl of a food processor pulse together the steamed broccoli and sauerkraut until finely chopped (you can also finely chop with a sharp knife but I like the texture of the food processor)
  3. In a medium size bowl, whisk together the eggs, thyme, and black pepper. Fold in the broccoli/kraut mixture. Sprinkle in the crumbled goat cheese and divide the batter between the muffin tin.
  4. Bake for 20 minutes or until the eggs are set.
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