Broccoli Cheese Egg Muffins

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5 from 4 reviews

Mini egg omelets baked in a muffin tin with broccoli, cheddar and delicious spices.


  • 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


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a medium skillet over medium heat. Add broccoli and saute 4-5 minutes, until soft.
  3. 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.
  4. 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.
  5. 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.