Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, broccoli cheese noodle cups. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
These Broccoli Egg Cups are a great on-the-go breakfast option for baby and toddler! These savory breakfast cups are filled with protein-rich eggs and shredded cheddar cheese as well as nutrient dense broccoli. Serve warm at the breakfast table or packed cold for a morning playdate or school lunch. For festive meals, the Chinese Broccoli Stir Fry Noodles are perfect to go with a meat dish.
Broccoli cheese noodle cups is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Broccoli cheese noodle cups is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have broccoli cheese noodle cups using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Broccoli cheese noodle cups:
- Take Udon noodle
- Prepare 2 chillies chopped
- Make ready 1/4 head broccoli
- Prepare 4 eggs
- Take Seasoning
- Take Table spoon herbs chopped your choice i like corriander
- Prepare 50 g grated chease
Add onion, cheese (cut into cubes), milk, salt,. blended. With just a hint of cheese, this broccoli and egg noodles recipe is a delicious light side dish that will go great with chicken, beef , pork or even fish! All you need is a muffin pan to give these adorable broccoli cheese rice cups their shape. Bonus points that they're cute AND delicious.
Instructions to make Broccoli cheese noodle cups:
- Cook noodles/pasta then leave to cool..TOTALY
- Beat eggs add all the chopped up ingredients and season
- Add the Cold noodles/pasta
- Transfer to an oiled muffin tin
- Place in a pre heated oven 180 fan for 20 mins
- Enjoy
All you need is a muffin pan to give these adorable broccoli cheese rice cups their shape. Bonus points that they're cute AND delicious. If the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. I adore that soup, and I adore noodles in soup, so I combined the two in this recipe. The noodles are made from the broccoli stem, which is just as nutrient-rich as the florets.
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