Broccoli and Cheddar Egg Muffins

🕒 Prep: 10 min
🔥 Cook: 22 min
🍽 Serves: 6
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If you're looking for a quick, nutritious breakfast option that you can prepare in advance, these Broccoli and Cheddar Egg Muffins are a game-changer. They're packed with flavor and perfect for busy mornings or a simple brunch gathering.

Ingredients for Broccoli and Cheddar Egg Muffins

Eggs are the base of these muffins, providing structure and protein. The broccoli adds a healthy dose of fiber and a bit of crunch. Using sharp cheddar cheese brings a punch of flavor that pairs beautifully with the eggs and broccoli. The milk helps to keep the muffins moist and light. Garlic powder and onion powder add depth without overpowering the other flavors. A touch of salt and black pepper enhances the overall taste.

Tips & Tricks

  • For even more flavor, try sautéing the broccoli briefly before adding it to the mix.
  • If you prefer a richer taste, substitute half of the milk with cream.
  • Use silicone muffin liners for easy removal and cleanup.

Serving Suggestions

These muffins are delightful on their own, but you can also serve them with a side of fresh fruit for a balanced meal. They're a fantastic addition to a brunch spread alongside crispy bacon or a fresh salad.

Frequently Asked Questions

Can I freeze these egg muffins?
Yes, they freeze beautifully! Let them cool completely, then store in an airtight container in the freezer. Reheat in the microwave or oven before serving.
What other vegetables can I use?
Feel free to experiment! Bell peppers, spinach, or mushrooms work great in this recipe.

Broccoli and Cheddar Egg Muffins Recipe Walkthrough

Preheat your oven to 350°F (175°C), a crucial step to ensure your muffins cook evenly. Grab a large mixing bowl and crack in your 6 large eggs. Whisk them together with the milk, garlic powder, onion powder, salt, and black pepper until everything is well combined. You want a smooth, consistent mixture here.

Once the base is ready, fold in the broccoli and cheddar cheese. Make sure these ingredients are evenly distributed throughout the egg mixture for a balanced flavor in each bite.

Take a muffin tin and give it a good coating with non-stick cooking spray to prevent sticking. Pour the egg mixture into the muffin cups, filling each about 3/4 full. This leaves room for the muffins to expand as they bake.

Slide the tin into your preheated oven and let them bake for 18-22 minutes. You'll know they're done when the tops are set and lightly golden. Let them cool slightly before popping them out of the tin to serve.

Why You'll Love This Recipe

  • Perfect for meal prep — make a batch and enjoy all week.
  • Kid-friendly and a great way to sneak in some veggies.
  • Customizable with your favorite ingredients.
  • Low-carb and gluten-free, fitting many dietary needs.

Ingredients

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

Step-by-step Instructions

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.

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