Wholesome Cheesy Broccoli Egg Muffins
These cheesy broccoli egg muffins are a quick, easy, and wholesome meal prep solution featuring fluffy eggs, tender broccoli, and sharp cheddar cheese. Perfect for busy mornings or snacks, they freeze well and deliver satisfying flavor without fuss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
- 10 large eggs (room temperature)
- 1½ cups broccoli florets, chopped small and lightly steamed or blanched
- 1 cup shredded sharp cheddar cheese (aged cheddar preferred)
- ¼ cup milk (whole or 2%, almond milk for dairy-free)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- Olive oil or non-stick spray for greasing muffin tin
- Optional add-ins: ½ cup chopped cooked bacon or ham, fresh herbs like chives or parsley, red pepper flakes
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your muffin tin with olive oil or non-stick spray.
- Chop about 1½ cups of fresh broccoli florets into small, bite-sized pieces. Steam or microwave them for 2-3 minutes until bright green and tender-crisp. Drain well and pat dry to avoid soggy muffins.
- In a large bowl, crack 10 large eggs and add ¼ cup milk. Whisk vigorously until the mixture is smooth and slightly frothy.
- Mix in 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
- Gently fold in 1 cup shredded sharp cheddar and the steamed broccoli. Add optional bacon, ham, or herbs if desired.
- Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until the tops are set and lightly golden. Test doneness with a toothpick; it should come out clean.
- Let the muffins rest for 5 minutes in the tin before removing to help them firm up.
- Serve warm or cool completely before refrigerating or freezing for later use.
Notes
Do not over-steam broccoli to keep a fresh bite and vibrant color. Pat broccoli dry thoroughly to avoid soggy muffins. Whisk eggs well for fluffier texture. Bake until a toothpick comes out clean to avoid undercooked centers. Muffins freeze well and reheat in microwave or toaster oven. Optional add-ins include bacon, ham, fresh herbs, or red pepper flakes for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 3
- Fiber: 1
- Protein: 10
Keywords: cheesy broccoli egg muffins, meal prep, easy breakfast, healthy snacks, gluten-free, protein muffins, make-ahead breakfast