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
These easy Egg Muffins with broccoli and cheddar cheese are a great make ahead breakfast, lunch, and snack option. They are freezer friendly and can be eaten on their own or used for a quick breakfast sandwich. Egg Muffin fanatics will also love these Southwest Black Bean Egg Muffins and Ham and Cheese Egg Muffins.
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 than 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.
How to Make Egg Muffins
Once you start making these mini egg frittatas, you won't be able to stop. The ideas and combinations are endless and it's a great recipe for using up any veggies that are about to go bad in the fridge. Here's a good base recipe to follow:
- 9 eggs
- 1/4 cup milk (I use skim, but anything will work)
- 1-1.5 cups toppings - veggies, beans, cooked proteins (make sure veggies and proteins are cooked. For frozen, defrost first and squeeze out any excess moisture)
- 1/2-3/4 cup cheese - I like to include most of it in the egg mixture to add moisture and then save a little to sprinkle on top
- Cook in a preheated 350 degree oven for 18-22 minutes until cooked through and puffy. They will get really puffy during baking but then fall down as they cool.
Recipe Ideas for 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 ways 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.
How long do egg muffins last in the fridge?
Generally speaking, egg muffins will stay good in the fridge for 4-5 days. Make sure to keep them in an airtight container. It also helps if you let them fully cool before placing them in the fridge.
To reheat, I like to wrap the muffins in a moist paper towel and then reheat in the microwave for 30-45 seconds. This prevents the muffin from drying out. They are also delicious cold and room temperature and make a great option for school lunches.
Can you freeze egg muffins? How to reheat them?
These broccoli egg muffins are a great recipe for meal prep and to have in the freezer for quick breakfasts, snacks, and meals. However, there are a few tricks to making sure they still taste delicious after freezing.
- Make sure to let them fully cool. Then place the muffins on a baking sheet and place in the freezer. Let them freeze for about 3 hours until the outside is frozen. Then place them in a freezer safe container or individually wrap them.
- For the best results, let the egg muffins defrost overnight in the fridge. Then in the morning, wrap them in a moist paper towel and microwave for 30-45 seconds or until heated through.
- To reheat from frozen, wrap in a moist paper towel and microwave for 1-1.5 minutes until heated through.
- Pro tip: If you have time, reheat these in the toaster oven. They will get crispy on the outside.
More egg muffin recipes?
- Bacon, Egg, and Zucchini Egg Muffins
- Leek and Sundried Tomato Egg Muffins
- Quinoa Egg Muffins
- Sweet Potato and Spinach Egg Muffins
- Canadian Bacon and Egg Muffins
- Zucchini Feta and Dill Egg Muffins
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.
Broccoli Cheddar Egg Muffins
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- 9 U eggs
- 1/4 cup skim milk
- 1/2 tbsp Dijon mustard (optional)
- Salt and pepper to taste
- 1.5 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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* 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.
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