These Cheddar Broccoli Egg Muffins are a tasty, healthy breakfast option packed with cheese and veggies! They are quick to make and perfect for busy mornings.
Who doesn’t love a breakfast that you can eat on the go? I love making a batch for the week. Just pop one in the microwave, and you’re set! Yum! 😋
Key Ingredients & Substitutions
Eggs: The star of this recipe! Use large eggs for the best results. If you’re looking for a lighter option, you could try egg whites or a substitute like flax eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg).
Broccoli: Fresh steamed broccoli adds vibrant color and nutrition. If fresh isn’t available, frozen broccoli works well too—just make sure to thaw and drain excess water first.
Cheddar Cheese: Sharp cheddar gives a great flavor, but feel free to substitute with mozzarella, pepper jack, or even dairy-free cheese if you’re making this vegan or dairy-free. I love mixing a few kinds of cheese for extra flavor!
Milk: Whole milk gives nice creaminess, but you can swap it for almond, soy, or oat milk for dairy-free versions. Just make sure it’s unflavored.
How Do I Ensure My Egg Muffins Rise and Set Perfectly?
Getting the right texture for your egg muffins is key, and here’s how to achieve that:
- Whisk Well: Whisk the eggs thoroughly, incorporating air to help them rise while baking.
- Don’t Overfill: Fill the muffin tins about 3/4 full. This lets them puff up without overflowing.
- Check for Doneness: Use a toothpick to check if they are set. If it comes out clean, they are good to go!
Follow these tips, and your Cheddar Broccoli Egg Muffins will turn out fluffy and delicious every time! Enjoy your cooking!
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1 cup steamed broccoli florets, chopped into small pieces
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup milk (whole or 2%)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 18-22 minutes to bake. So, in total, you’ll need about 30-35 minutes from start to finish. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). While it heats up, grab your 12-cup muffin tin and lightly grease it with cooking spray or a little oil. This will help the muffins not stick!
2. Whisk the Eggs:
In a medium-sized bowl, crack all 8 eggs and whisk them well until they’re combined. Then, add in the milk, salt, pepper, and if you like, the garlic and onion powders. Whisk again until the mixture is smooth and blended.
3. Mix in Broccoli and Cheese:
Next, stir in the chopped steamed broccoli and shredded cheddar cheese. Make sure everything is evenly distributed so every muffin has a bit of broccoli and cheese.
4. Fill the Muffin Tins:
Pour the egg mixture into your prepared muffin tins, filling each cup about 3/4 full. This gives them room to rise without spilling over.
5. Bake Until Golden:
Now, pop the muffin tin into the oven and bake for 18-22 minutes. You’ll know they’re done when they’re set in the middle and slightly golden on top. You can test them by inserting a toothpick into the center—if it comes out clean, they’re ready!
6. Cool and Enjoy:
Let the muffins cool in the pan for just a few minutes. Then, carefully run a knife around the edges to help release them. You can serve them warm or store them in an airtight container in the fridge for up to 5 days. Just reheat in the microwave when you’re ready to eat!
Enjoy these savory, protein-packed Cheddar Broccoli Egg Muffins for a hearty breakfast or snack anytime! They’re delicious and so easy to make!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Just make sure to thaw the frozen broccoli and drain any excess water before using it. This ensures your muffins don’t become soggy.
Can I Use Egg Whites instead of Whole Eggs?
Yes, you can use egg whites for a lower-calorie version! Just keep in mind that the texture may be slightly different, but they will still taste great!
How Do I Store These Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 5 days. They are perfect for meal prep since you can reheat them in the microwave for a quick snack or breakfast.
Can I Add Other Vegetables or Ingredients?
Definitely! Feel free to mix in other veggies like bell peppers, spinach, or even cooked bacon for extra flavor. Just keep the total volume about the same so the muffins hold their shape.
