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Homemade Broccoli and Cheese Egg Muffins photo

Broccoli and Cheese Egg Muffins

These Broccoli and Cheese Egg Muffins are a quick, protein-packed breakfast loaded with veggies and flavor—perfect for busy mornings or meal prep!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Cooking spray
  • Medium Saucepan

Ingredients
  

  • 4 cups broccoli florets chopped
  • 4 whole large eggs
  • 1 cup egg whites
  • 1/4 cup reduced fat shredded cheddar Sargento
  • 1/4 cup Pecorino Romano or grated Parmesan cheese
  • 1 tsp olive oil
  • Salt and fresh pepper to taste
  • Olive oil spray for greasing the muffin tin

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure even cooking and beautiful rising.
  • Spray the muffin tin generously with olive oil spray to prevent sticking and ensure easy removal.
  • In a medium saucepan, bring a small amount of water to a boil. Steam the chopped broccoli florets for 3-4 minutes until bright green and tender. Drain and set aside to cool slightly.
  • In a large mixing bowl, crack the 4 whole eggs and pour in the egg whites. Whisk together until well combined. Season with salt and fresh pepper to taste.
  • Add the cooked broccoli, shredded cheddar, and grated Pecorino Romano or Parmesan cheese to the egg mixture. Stir gently until evenly combined.
  • Carefully ladle the egg and broccoli mixture into each muffin cup, filling about 3/4 full to allow room for rising.
  • Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  • Remove from oven and let muffins cool for a few minutes. Run a knife around edges to loosen and pop them out. Serve warm or cool completely before storing.

Notes

  • Chop broccoli into small, uniform pieces for even cooking and ideal muffin texture.
  • Add other veggies like bell peppers, onions, or spinach to customize your muffins.
  • Swap cheeses for different flavors and textures, mixing sharp and mild varieties.
  • Add red pepper flakes for a spicy kick if desired.
  • Store muffins in an airtight container in the fridge up to 5 days or freeze for up to 3 months.
Keyword Easy, Healthy, meal prep, Quick, Vegetarian