Why You’ll Love This Recipe

Broccoli Cheddar Egg Muffins are a nutritious and convenient breakfast option that combines the goodness of eggs, broccoli, and cheddar cheese. These bite-sized muffins are perfect for meal prep, offering a high-protein, low-carb start to your day. They’re also freezer-friendly, making them an ideal choice for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups broccoli florets
10 large eggs
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
Optional: ¼ teaspoon ground nutmeg or paprika for added flavor
Optional: ¼ cup milk or plain Greek yogurt for added moisture
Optional: 1 tablespoon Dijon mustard for a tangy kick
Optional: 2 green onions, chopped, for garnish
Optional: Olive oil spray or butter for greasing the muffin

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil spray or butter.
Prepare the Broccoli: Steam the broccoli florets until tender, about 3–5 minutes. Chop into small pieces and set aside.
Mix the Ingredients: In a large bowl, whisk together the eggs, sea salt, black pepper, garlic powder, onion powder, and optional milk or Greek yogurt. Stir in the chopped broccoli and ¾ cup of the shredded cheddar cheese.
Fill the Muffin Tin: Evenly distribute the egg mixture into the prepared muffin tin cups. Sprinkle the remaining ¼ cup of cheddar cheese on top of each muffin.
Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the eggs are set and the tops are lightly golden.
Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Garnish with chopped green onions if desired. Serve

Servings and Timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 18–22 minutes
Total time: 28–32 minutesSouthern Living+9SELF+9Life Made Sweeter+9

Variations

Spicy Kick: Mix in diced jalapeños or a dash of hot sauce for heat.
Herb Infusion: Add fresh herbs like parsley, chives, or thyme for enhanced flavor.
Cheese Swap: Use different cheeses such as mozzarella, feta, or Swiss for varied

Storage/Reheating

Storage: Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days.
Freezing: Place cooled muffins in a freezer-safe container or bag and freeze for up to 3 months.
Reheating: Reheat refrigerated muffins in the microwave for 20–30 seconds or in a preheated oven at 350°F (175°C) for 5–7 minutes.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Ensure it’s thawed and excess moisture is drained before adding it to the egg mixture.

Can I make these muffins dairy-free?

Yes, substitute the cheddar cheese with a dairy-free cheese alternative and use a non-dairy milk option.

How can I increase the protein content?

Add cottage cheese to the egg mixture to boost protein levels.

Can I use egg whites instead of whole eggs?

Yes, you can use egg whites to reduce cholesterol content.

Are these muffins suitable for meal prep?

Absolutely! These muffins store well in the refrigerator and freezer, making them perfect for meal prepping.

Can I add other vegetables?

Yes, feel free to add other sautéed vegetables like bell peppers, spinach, or mushrooms to customize the muffins to your liking.

Conclusion

Broccoli Cheddar Egg Muffins are a versatile and nutritious breakfast option that can be customized to suit your preferences. They’re perfect for meal prepping and can be enjoyed on busy mornings or as a quick snack. With the ability to freeze and reheat, they offer convenience without compromising on