These Broccoli and Cheddar Egg Muffins are a protein-rich, delightful breakfast option, combining fresh broccoli florets and sharp cheddar cheese in a fluffy egg base. Perfect for busy mornings, they offer a nutritious start to your day and can be prepared in advance, ensuring you never skip a meal.
Inspired by the classic American combination of broccoli and cheddar, these muffins offer a modern twist on a beloved flavor pairing, making them an ideal choice for those seeking a nutritious grab-and-go meal.
6 large eggs
1 cup broccoli florets, finely chopped
1 cup sharp cheddar cheese, shredded
1/4 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
3. Stir in the chopped broccoli and shredded cheddar cheese until evenly distributed.
4. Lightly grease a muffin tin with non-stick cooking spray.
5. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
7. Allow to cool slightly before removing from the tin. Serve warm or store for later.
Store the egg muffins in an airtight container in the refrigerator for up to 4 days.
To reheat, place the egg muffins in the microwave for 20-30 seconds or until warmed through.
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