Add the broccoli florets and broccoli stem to the food processor (break into small chunks) and pulse until it has a riced consistency.
Preheat a skillet over medium heat and spray with olive oil. Add riced broccoli and cook 4-5 minutes. Stir occasionally.
In a small bowl, combine the eggs and egg whites and whip together well to fully incorporate the whites.
When the broccoli is done cooking, add broccoli to a large bowl and add salt, garlic powder, nutritional yeast and sundried tomatoes to the broccoli and stir well making sure everything is well combined.
Pour the eggs over the broccoli mixture and stir well.
Add silicone liners or parchment paper liners to a muffin tin and using the 1/4 cup measuring cup, divide the egg and broccoli mixture between 12 muffin cups.
Bake at 375 for 26 minutes.
Remove from oven and allow to cool slightly. Eat hot, or allow to come to room temperature and store in the fridge for up to 4 days.
Note: 6 egg whites = 3/4 cup of egg whites.The best thing to make egg muffins in is a silicone muffin tin. The eggs never stick, they are easy to pop out after baking and it’s so easy to clean (because nothing sticks). If you do not have a silicone muffin tin, you can also use silicone muffin liners or parchment paper muffin liners. Store these in the fridge for up to 5 days or in the freezer for up to 2 months. Note: before freezing allow these cheesy broccoli egg muffins to cool completely in the fridge. This will help reduce the amount of large ice crystals that form in the freezer. Be sure to use a heavy duty freezer safe bag or container.