These little broccoli cheese egg muffins are delicious as-is, with their flavorful egg base, tender broccoli and chunks of cheddar cheese.
They are the perfect make-ahead breakfast the entire family will love!
They're also super customizable. I sometimes use turkey sausage or chorizo, a mixture of veggies (bell peppers and asparagus, to name a few) and different cheeses.
Whatever you have in your fridge will work for these little guys.
How to make broccoli cheese egg muffins
- Olive oil. Just enough to saute the broccoli and add a bit of flavor and extra nutrition to the egg bites.
- Broccoli. I like to saute fresh broccoli pieces in the olive oil. But you can use fresh broccoli and steam or roast it, or you can use frozen and steam it in the microwave.
- Eggs. 8, to be exact. They are the base of these muffins.
- Greek yogurt. Plain Greek yogurt adds a creamy rich texture to egg muffins and casseroles. You'll love it!
- Onion and garlic powders. For flavor.
- Mustard powder. An essential ingredient, in my opinion. If you don't have any, add a dab of Dijon to the egg mixture. It may sound weird but trust me.
- Cheddar cheese. Shredded works, or if you have a chunk and want to dice it up, that'll work, too.
- An oven for baking the muffins.
- A stove and skillet for sauteing the broccoli. If you use frozen steamed broccoli, you can skip this step.
- A large mixing bowl and whisk.
- Measuring cups and spoons.
- A spatula for folding.
- A 12-cup muffin tin.
- A knife or spoon to pull the egg muffins out of the tin.
- Plates for serving or containers if you're meal prepping.
- Fire up the oven: Preheat oven to 350 degrees.
- Saute the broccoli: Heat olive oil in a medium skillet over medium heat.
- Add broccoli and saute 4-5 minutes, until soft.
- Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, black pepper and mustard powder.
- Fold in the sautéed broccoli and half of the cheddar cheese.
- Bake the muffins: Coat a 12-cup muffin tin with cooking spray.
- Evenly distribute the egg mixture into each cup. Sprinkle with the remaining cheddar cheese.
- Bake 18-22 minutes, until eggs are set.
- Let cool, then serve: Let the muffins slightly cool before removing from the tin.
Recipe Substitutions and Alterations
- Instead of olive oil: Use a neutral oil like avocado. Try it with butter for a little extra flavor.
- Instead of broccoli: Try it with cooked asparagus, mushrooms, bell peppers or onion (or a combo).
- Instead of Greek yogurt: Use milk if that's what you have on hand.
- Instead of cheddar cheese: Try them with whatever cheese you have in the fridge.
- Add spice: If you want them to be spicy, add crushed red pepper flakes.
- Add spices: Switch things up by adding some chili powder, cumin, smoked paprika, oregano or Italian seasoning.
- Add meat: Try these muffins with ham, turkey or chicken sausage or bacon.
- To make them gluten free: These egg muffins are naturally gluten free! Be sure all packaged ingredients you purchase are certified gluten free.
- To make them dairy free: Use dairy free yogurt or milk and skip the cheese or use dairy free cheese.
- To make them vegetarian: These egg muffins are vegetarian! (But they are not vegan.)
- To make them nut free: These egg muffins are nut free! Be sure all packaged ingredients you use are nut free.
- Place the egg muffins in microwaveable airtight containers.
- Refrigerate: Up to 5 days.
- Freeze: Up to 2 months. Let the egg muffins thaw in the refrigerator.
- Reheat in the microwave 30-60 seconds or until heated through.
Make-ahead breakfast recipes:
- Peanut Butter and Jelly Overnight Oats
- Homemade Instant Oatmeal in a Cup
- Chorizo and Cauliflower Frittata
- Caramelized Banana and Peanut Butter Oatmeal
- Sourdough and Sausage Strata
Broccoli Cheese Egg Muffins
Mini egg omelets baked in a muffin tin with broccoli, cheddar and delicious spices.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 tablespoon olive oil
- 1 small head broccoli, chopped into bite-size florets
- 10 large eggs
- ¼ cup milk or plain Greek yogurt
- 1 ½ teaspoons coarse salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried mustard powder
- 1 cup shredded cheddar cheese, divided
- Preheat oven to 350 degrees.
- Heat olive oil in a medium skillet over medium heat. Add broccoli and saute 4-5 minutes, until soft.
- In a large mixing bowl, whisk together the eggs, milk, salt, onion powder, garlic powder, black pepper and mustard powder. Fold in the sautéed broccoli and half of the cheddar cheese.
- Coat a 12-cup muffin tin with cooking spray. Evenly distribute the egg mixture into each cup. Sprinkle with the remaining cheddar cheese. Bake 18-22 minutes, until eggs are set.
- Let the muffins slightly cool before removing from the tin.
Cooking Tips: Place the egg muffins in microwaveable airtight containers and refrigerate for up to 5 days or freeze for up to 2 months. Roasted or sautéed asparagus, bell peppers or mushrooms can be substituted for the broccoli.
- Serving Size: 3 muffins
- Calories: 316
- Sugar: 2
- Sodium: 496
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 21
- Cholesterol: 447
Keywords: easy, quick, make ahead, freezer, healthy, bites, kid-friendly, protein