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Broccoli Cheddar Egg Muffins make the perfect grab-and-go meal prep for busy weekday mornings. Make them ahead of time and put them on repeat for a high-protein breakfast.
If you made my Sausage Egg Muffin Cups or my Chicken and Spinach Egg Cups, you may just love this broccoli cheddar version too!
It’s simple to prepare and perfect for busy mornings, as you can just snag a couple, heat them up, and be off and running.
For my fellow broccoli lovers, or those who enjoy adding veggies to their meals for fiber and micronutrients, this easy breakfast recipe is gold.
It requires very little prep time, hardly any cook time, and is so versatile! I like adding sausage and bell pepper for more flavor and extra protein, but you can’t go wrong with just the broccoli cheddar theme too.
Pair one with my Cottage Cheese Waffles for a delicious weekend brunch!
The simple ingredients are easy to find at any grocery store!
Ingredients for Broccoli Cheddar Egg Muffins:
Eggs: The main ingredient here, large eggs get whisked together to make mini egg frittatas, or mini breakfast casseroles for a grab-and-go breakfast.
Head of Broccoli: A big broccoli crown gets chopped into small florets and mixed in with eggs and cheddar cheese for a wholesome breakfast.
Onion and Garlic: Yellow onion and garlic impart big bold flavor to entice the tastebuds.
Avocado Oil: Used to sauté the onion, broccoli, and garlic to soften up the veggies before adding it to the egg mixture. Olive oil works too.
Cheddar Cheese: The real MVP here, cheddar cheese adds the most flavor, so don’t skimp on it!
Sea Salt: Salt the veggies to your personal taste with salt and pepper.
Favorite Mix-Ins: Be sure to toss in anything else you love to make this your favorite breakfast!
Ways to Customize:
- Mix up the Cheese: Use your favorite kind of melting cheese, such as Colby Jack cheese, mozzarella cheese, gouda cheese, gruyrere cheese, or feta cheese. You can also add feta in addition to a melting cheese to make it extra cheesy.
- Make It Meaty: Add some extra protein, such as breakfast sausage, cooked chicken, bacon, or chopped ham.
- Veggie Swap: Experiment with the vegetable selection to your personal taste. Baby spinach, bell pepper, zucchini, cherry tomatoes, and cauliflower are a great option for a healthy breakfast.
How to Make Broccoli Cheddar Egg Muffins:
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners or silicone liners.
- Chop the head of broccoli into very small florets.
- Heat the avocado oil in a large skillet over medium-high heat. Sauté the chopped onion until softened, about 3 to 5 minutes. Add in the minced garlic and the broccoli florets and stir well. Cook, stirring occasionally, until the broccoli has softened but is still slightly al dente, about 3-5 minutes. If you’d like to add any other additions, like chopped ham, chicken, bacon, or sausage, do so with the broccoli. Season to taste with sea salt and black pepper.
- In a large mixing bowl or measuring cup with a pour spout, whisk together the eggs.
- Use a ⅓ measuring cup to scoop the broccoli mixture into the bottom of each paper liner. Cover with beaten eggs, filling the muffin holes ⅔ of the way up. Avoid over-filling the holes with egg, as the egg grows substantially as it bakes.
- Liberally sprinkle grated cheese on top of the egg mixture.
- Place a baking sheet underneath the muffin tray in case anything overflows, and bake for 18-22 minutes, until the egg muffins are cooked through. Insert a digital thermometer into the center of a muffin to test for doneness. If it is 165 degrees F or higher, they are ready to go!
For silicone liners, allow muffins to cool 10-15 minutes before enjoying. For paper liners, allow the breakfast muffins to cool completely before peeling off the paper.
Storage Options:
- Refrigerator: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: For longer term storage, freeze in a freezer bag or a freezer-friendly sealed container for up to 2 months.
- Reheating Instructions: Microwave for 30-45 seconds on a plate, or until warm. Or reheat in an air fryer, toaster oven or conventional oven.
Recipe Tips
- For the cleanest dismount, use silicone muffin cups, or use silicone muffin pans. Paper liners work too, but can be finicky if the egg spills over, and they are difficult to remove when the egg muffins are still warm.
- Use a large mixing bowl with a pour spout or a large measuring cup to beat the eggs to make pouring the eggs into the muffin holes easy. It can be difficult to transfer the beaten eggs to the muffin tin without a pour spout.
The next time you’re looking for a protein-packed breakfast, these cheddar broccoli egg muffins are a great way to get in some protein first thing in the morning. Plus, they are low carb, making them ideal for those trying to watch their blood sugar.
More High Protein Breakfast Recipes:
- Sausage Cottage Cheese Breakfast Casserole
- Chicken and Spinach Breakfast Casserole
- Mediterranean Breakfast Casserole
- Zucchini Herb Sausage Breakfast Casserole
- Sweet Potato Sausage Kale Breakfast Casserole
Your next quick breakfast obsession!
Broccoli Spinach Egg Muffins
Equipment
- silicone muffin pan or regular muffin pan with silicone liners
Ingredients
- 2 Tbsp avocado oil
- ½ medium-sized yellow onion, finely chopped
- 4 cloves garlic, minced
- 3 cups broccoli, chopped into florets, 1 large head
- 10 large eggs
- 6 ounces grated cheddar cheese
Optional Additions:
- 2 cups chopped sausage*
- 2 cups baby spinach, chopped
- 1/2 cup red bell pepper, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners or silicone liners.
- Heat the avocado oil in a large skillet over medium-high heat. Sauté the chopped onion until softened, about 3 to 5 minutes. Add in the minced garlic and the broccoli florets and stir well. Cook, stirring occasionally, until the broccoli has softened but is still slightly al dente, about 3-5 minutes.
- If you’d like to add any other additions, like chopped ham, chicken, bacon, or sausage, do so with the broccoli. Season to taste with sea salt and black pepper.
- In a large mixing bowl or measuring cup with a pour spout, whisk together the eggs.
- Use a ⅓ measuring cup to scoop the broccoli mixture into the bottom of each paper liner. Cover with beaten eggs, filling the muffin holes ⅔ of the way up. Avoid over-filling the holes with egg, as the egg grows substantially as it bakes. Liberally sprinkle grated cheese on top of the egg mixture.
- Place a baking sheet underneath the muffin tray in case anything overflows, and bake for 18-22 minutes, until the egg muffins are cooked through. Insert a digital thermometer into the center of a muffin to test for doneness. If it is 165 degrees F or higher, they are ready to go!
- For silicone liners, allow muffins to cool 10-15 minutes before enjoying. For paper liners, allow the breakfast muffins to cool completely before peeling off the paper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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