Fluffy Broccoli Egg Muffins Recipe: A Wholesome Breakfast Joy

These delightful broccoli egg muffins pack a serious punch of nutrition and flavor in every compact bite.

Mornings can feel like a whirlwind of chaos and hunger.

Packed with vibrant green florets and protein-rich eggs, these miniature breakfast wonders solve multiple meal challenges simultaneously.

Home cooks adore how quickly they assemble these portable powerhouses.

Crisp edges and soft centers create a textural dance that makes breakfast exciting again.

Meal prep becomes a breeze when you can whip up a batch and store them for several days.

Trust you’ll fall in love with this simple, satisfying solution to busy breakfast moments.

Broccoli Egg Muffins That Are Great For Grab And Go

• Boost Energy Quickly: Packed with protein from eggs and nutrients from broccoli, these muffins provide a powerful morning energy kick perfect for busy professionals and active individuals.
• Meal Prep Magic: Prepare a batch in just 15 minutes, refrigerate or freeze, and enjoy grab-and-go breakfast or snack options throughout the week without daily cooking stress.
• Kid-Friendly Nutrition: Disguised as cute mini muffins, these egg bites cleverly incorporate vegetables kids often resist, making healthy eating fun and sneaky for parents struggling with picky eaters.
• Versatile Culinary Canvas: Easily customize with different cheeses, herbs, or additional vegetables, allowing home cooks to experiment and adapt the recipe to personal taste preferences or dietary needs.

Broccoli and Eggs Baked into Muffins

• Eggs: The star ingredient that forms the base of these muffins, providing rich protein and structure.
• Heavy Cream: Adds richness and helps create a creamy, tender texture to the egg mixture.

• Broccoli: Fresh green vegetable that brings nutrition, color, and a slight crunch to the muffins.

• Salt: Essential for balancing and highlighting the overall flavor of the dish.
• Black Pepper: Adds a subtle warmth and depth to the egg muffins.

• Cheddar Cheese: Sharp, flavorful cheese that melts beautifully and provides a golden, crispy top to the muffins.

• Olive Oil or Cooking Spray: Helps prevent sticking and ensures easy removal of muffins from the tin.

Cooking Method for Broccoli Egg Muffins

Step 1: Prepare the Oven and Pan

Fire up your oven to 350°F.

Grab a mini muffin tin and give it a quick spray with cooking oil or brush with olive oil to prevent sticking.

Step 2: Chop and Grate Ingredients

Grab your broccoli and slice it into tiny, bite-sized pieces.

Shred the cheddar cheese using a grater, creating fluffy cheese shreds.

Step 3: Mix the Egg Base

Grab a mixing bowl and crack open the eggs.

Whisk them until they’re smooth and golden.

• Chopped broccoli
• Salt
• Black pepper

Stir everything together until perfectly blended.

Step 4: Fill the Muffin Tin

Carefully pour the egg mixture into each muffin cup, filling them about two-thirds full.

This gives them room to puff up beautifully.

Step 5: Add Cheesy Topping

Sprinkle the grated cheddar cheese over the top of each egg muffin, creating a tempting cheesy layer.

Step 6: Bake to Perfection

Slide the muffin tin into the preheated oven.

Bake for 10-12 minutes until the egg muffins are set and have a golden, slightly puffy appearance.

Step 7: Cool and Serve

Let the muffins rest for a few minutes to cool down.

They’ll be hot!

Serve warm and enjoy these protein-packed, veggie-loaded mini treats.

Egg Muffin Baking Tips With Broccoli Twist

• Swap cheddar for other cheeses like feta, gouda, or parmesan to create unique flavor profiles and suit different taste preferences.
• Make these egg muffins in advance and store in the refrigerator for up to 4 days, or freeze for a quick grab-and-go breakfast option.
• Add extra vegetables like spinach, bell peppers, or mushrooms to increase the nutrient content and add more color to your egg muffins.
• Use a standard muffin tin if mini muffin tin isn't available, adjusting baking time to 15-18 minutes for larger egg bites.
• Replace heavy cream with unsweetened almond milk or coconut milk for a lactose-free alternative that still maintains a creamy texture.

Egg Muffins That Reheat Fast For Breakfast Rounds

• Store leftover broccoli egg muffins in an airtight container in the refrigerator for up to 4 days, keeping them fresh and delicious.
• Carefully place cooled muffins in a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking, and freeze for up to 3 months.
• Warm individual muffins for 20-30 seconds on medium power, checking to ensure they're heated through without becoming rubbery.
• Preheat oven to 350°F, place muffins on a baking sheet, and warm for 5-7 minutes until thoroughly heated and crispy on the edges.

What To Add To Egg Muffins

• Pair with Zesty Green Salad: Craft a light, tangy salad with mixed greens, cucumber, and a lemon vinaigrette to complement the rich, cheesy egg muffins.
• Refresh with Crisp White Wine: Select a chilled sauvignon blanc or pinot grigio to cut through the creamy egg and cheese, creating a balanced breakfast or brunch experience.
• Match with Herb-Infused Toast: Spread herbed goat cheese or butter on whole grain toast to add a crunchy texture and herbal notes that elevate the broccoli egg muffins.
• Serve with Fresh Fruit Medley: Arrange a colorful mix of berries, melon, and citrus slices to provide a bright, sweet contrast to the savory egg bites.

Broccoli Egg Muffin Ideas

• Gluten-Free Version: Replace heavy cream with almond milk and use lactose-free cheese for those with dietary restrictions.
• Dairy-Free Option: Substitute dairy cheese with nutritional yeast or dairy-free cheese alternatives and use coconut milk instead of heavy cream.
• Low-Carb Keto Adaptation: Add crispy bacon bits or diced ham for extra protein and swap broccoli with spinach or cauliflower for a different vegetable profile.
• Vegetarian Alternative: Incorporate diced bell peppers, mushrooms, or zucchini in place of broccoli and use plant-based cheese substitutes for a meat-free version.

FAQs

• Are these broccoli egg muffins healthy?

Yes, they’re packed with protein from eggs, nutrients from broccoli, and are low-carb. They’re a nutritious breakfast or snack option that provides essential vitamins and minerals.

• Can I freeze these egg muffins?

Absolutely! These muffins freeze beautifully. Store them in an airtight container for up to 3 months. Simply reheat in the microwave for a quick meal when you’re in a hurry.

• What can I substitute if I don't like cheddar cheese?

You can easily swap cheddar with other cheeses like mozzarella, gouda, or parmesan. Choose a cheese that melts well and matches your taste preferences.

• Are these egg muffins good for meal prep?

Definitely! These muffins are perfect for meal prep. You can make a batch ahead of time and have breakfast ready for the entire week, saving you time and effort in the morning.

Broccoli Egg Muffins Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 23 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Protein-packed broccoli egg muffins deliver a nutritious breakfast punch with minimal prep time. Quick, portable, and loaded with vegetables, these mini frittatas provide a delicious morning boost you can enjoy on the go.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 1 cup broccoli, finely chopped
• 1/3 cup cheddar cheese, grated

Liquid Ingredients:

• 1/3 cup heavy cream

Seasoning:

• 1 pinch salt
• 1 pinch black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a mini muffin tin by coating it with a light layer of olive oil or cooking spray to prevent sticking.
2. Heat the oven to a moderate temperature of 350°F (175°C), ensuring even cooking environment.
3. Finely dice the broccoli into small, uniform pieces to distribute evenly throughout the egg mixture.
4. Shred the cheddar cheese using a grater to create delicate, meltable cheese shreds.
5. In a spacious mixing bowl, vigorously whisk the eggs until they become smooth and slightly frothy.
6. Incorporate heavy cream into the whisked eggs, creating a rich and creamy base for the muffins.
7. Add the chopped broccoli, salt, and freshly ground black pepper to the egg mixture, stirring thoroughly to ensure even distribution of ingredients.
8. Carefully fill each mini muffin cup approximately two-thirds full with the prepared egg mixture, avoiding overfilling.
9. Generously sprinkle the grated cheddar cheese on top of each egg-filled cup, creating a golden, cheesy surface.
10. Transfer the muffin tin to the preheated oven and bake for 10-12 minutes, watching for a set texture and light golden color.
11. Remove from the oven and allow the egg muffins to cool slightly, helping them firm up and release easily from the tin.
12. Serve warm and enjoy these protein-packed, bite-sized breakfast treats.

Notes

• Meal prep champions will love these egg muffins as they can be made ahead and stored in the refrigerator for up to 4 days, making busy mornings a breeze.
• Replace heavy cream with dairy-free alternatives like almond milk or coconut milk for a lactose-free version that’s equally delicious and creamy.
• Add extra protein and flavor by incorporating diced ham, cooked bacon bits, or crumbled sausage into the egg mixture for a more substantial breakfast bite.
• For a low-carb and keto-friendly option, ensure you’re using full-fat cheese and eggs, and avoid adding any high-carb vegetables that might increase the carbohydrate content.

• Prep Time: 8 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 185
• Sugar: 1g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 370mg