Broccoli Cheddar Egg Muffins

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Broccoli Cheddar Egg Muffins are packed with protein for a healthy, portable breakfast or snack that will keep you going all morning. Jump to Recipe keyboard_arrow_down

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(4 Old SmartPoints™)
(4 PointsPlus®)

Broccoli Cheddar Egg Muffins have been part of our breakfast routine for years now and make the best on-the-go healthy breakfast. I have been making all kinds of egg muffins for years but recently realized I have shared the one that I make most often on the blog, these ones packed with broccoli, cheddar cheese, and green onions. I love having a batch in the fridge for a quick protein packed snack or breakfast.

The other thing I love about these muffins is how easy they are to make. Whisk together some eggs, toss in some cooked broccoli and cheese, and pop them in the oven for about 12 minutes. That's it. They really couldn't get easier and are a great recipe to make with your kids since nothing is more fun then cracking eggs and whisking. It's also a great way to get your kids to eat eggs and broccoli. Something about transforming it into a portable muffin makes all the difference.

Since two of these muffins usually isn't quite enough for me at breakfast time, I usually pair them with a bagel thin, light English muffin, or a quick piece of avocado toast. And there is always fruit and coffee. That's a given for me on any given morning. If you want a lower carb option, you can always serve them with some lean turkey sausage or bacon.

Looking for ways to customize these Broccoli Egg Muffins? Consider the recipe a blank canvas and try out all your favorite mix-ins:

  • Want more protein? Add some chopped cooked bacon, cooked ground turkey sausage, or cooked lentils to the mix. Personally I love these with crumbled turkey sausage since the combination of sausage and broccoli is one of my all time favorites.
  • Craving more veggies? You can pretty much use any vegetables you like in this recipe. Sometimes I swap out half of the broccoli for spinach or diced cooked zucchini. I also love adding a chopped roasted red pepper to the mix or some chopped cooked cauliflower.  If broccoli isn't your favorite, swap it all out for another veggie you like.
  • Cheese! One of the fastest way to switch up the flavor in this muffins is to swap in a different cheese. Feta or goat cheese bring a more sophisticated flavor to the muffins while something like mozzarella or jack cheese is more mild. You can also add cottage cheese to create a really moist, dense muffin.
  • Fresh herbs are the last thing I would recommend adding to mix up the flavor profile. Sometimes I take the simple route and add some chopped parsley but thyme, chives, and oregano are all delicious as well.

Broccoli Cheddar Egg Muffins before going into the oven to be baked.

Looking for more egg muffin recipes?

Here are some tools that helped when I was preparing this recipe:

  • Muffin tin: Although I used a metal muffin tin for the photos, usually I reach for a silicone muffin tin for making egg muffins since they stick the least. It almost guarantees that your muffins will pop right out after cooking. If not, you may want to use paper liners for the muffins.
  • Cheese grater: Usually I prefer to grate my own cheese if I have time since I find the texture is better in recipes. Sometimes pre-grated cheese is coated with something extra to keep it from sticking together that can make the texture a little weird when it is cooked. Here is the box grater I use and I love that it has a little container to catch and measure whatever you are grating.
The Recipe

Broccoli Cheddar Egg Muffins

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  • 8 U eggs
  • 4 U egg whites
  • 1/2 tbsp Dijon mustard (optional)
  • Salt and pepper to taste
  • 2 cups broccoli, steamed and chopped (or defrosted frozen)
  • 3/4 cup reduced fat shredded cheddar cheese
  • 2 U green onions, chopped

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Preheat the oven to 350 degrees.


Whisk together the eggs, egg whites, mustard, salt, and pepper. Stir in the broccoli, green onions, and cheddar cheese.


Spray a standard muffin tin with cooking spray or line with paper liners. Pour in the egg mixture and bake for 12-14 minutes until cooked through and puffy.

Nutritional Facts
Serving Size: 2 muffins
Amount Per Serving
Calories 147
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 252mg
Sodium 272mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Broccoli Cheddar Egg Muffins
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.
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