Broccoli and Cheddar Egg Muffins Recipe

Introduction

These Broccoli and Cheddar Egg Muffins are a simple, nutritious breakfast or snack option that you can prepare ahead of time. Packed with fresh vegetables and melted cheese, they make a satisfying and portable meal for busy mornings.

Ingredients

• 8 small eggs
• 1/4 cup milk
• 1 cup broccoli florets, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup red bell pepper, diced
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.
3. Step 3: Stir in the chopped broccoli, shredded cheddar cheese, and diced red bell pepper until evenly combined.
4. Step 4: Pour the egg mixture into the muffin cups, filling each about three-quarters full.
5. Step 5: Place the muffin tin inside a larger baking dish. Carefully pour hot water into the larger dish until it comes about halfway up the sides of the muffin tin.
6. Step 6: Bake for 18-20 minutes, or until the egg muffins are set and a toothpick inserted in the center comes out clean.
7. Step 7: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Garnish with chopped fresh chives before serving.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or smoked paprika to the egg mixture.
• Swap out cheddar for mozzarella or feta cheese for a different taste.
• Add cooked bacon or sausage for a meatier version.
• Use frozen broccoli florets if fresh are not available; just be sure to thaw and drain them well.
• Make a larger batch and freeze leftover muffins for up to 2 months.

Storage

Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-45 seconds until warmed through. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag; reheat from frozen in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in these egg muffins?

Yes, you can substitute or add vegetables like spinach, mushrooms, zucchini, or tomatoes depending on your preference. Just make sure to chop them finely and adjust cooking time if they release a lot of moisture.

Do I need to use a water bath when baking?

The water bath helps the egg muffins cook evenly and stay moist, but it is optional. If you prefer, you can bake them directly on a baking sheet, though the texture may be slightly different.

Broccoli and Cheddar Egg Muffins Recipe

---

★★★★★

4.5 from 74 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 12 egg muffins 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

These Broccoli and Cheddar Egg Muffins are a delicious and healthy breakfast option, packed with nutritious vegetables and protein-rich eggs. Baked to perfection with a creamy cheddar cheese and fresh chives garnish, they make an easy, make-ahead meal perfect for busy mornings or brunch.

---

Ingredients

Scale 1x2x3x

Egg Mixture

• 8 Small Eggs
• 1/4 cup Milk
• Salt, to taste
• Black Pepper, to taste

Vegetables & Cheese

• 1 cup Broccoli Florets, chopped
• 1/2 cup Shredded Cheddar Cheese
• 1/4 cup Red Bell Pepper, diced

Garnish

• 2 tablespoons Fresh Chives, chopped

---

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C). Grease a 12-cup muffin tin well or line it with paper liners to prevent sticking.
2. Mix Eggs and Milk: In a large bowl, whisk together the 8 small eggs, 1/4 cup milk, salt, and pepper until the mixture is smooth and well combined.
3. Add Vegetables and Cheese: Stir in the chopped broccoli florets, shredded cheddar cheese, and diced red bell pepper evenly into the egg mixture.
4. Fill Muffin Cups: Pour the combined mixture into the muffin cups, filling each about 3/4 full to allow room for expansion while baking.
5. Prepare Water Bath: Place the muffin tin inside a larger baking dish. Carefully pour hot water into the larger dish so that it reaches about halfway up the sides of the muffin tin; this water bath helps the egg muffins cook evenly without drying out.
6. Bake the Muffins: Bake in the preheated oven for 18-20 minutes or until the egg muffins are fully set and a toothpick inserted into the center comes out clean.
7. Cool and Garnish: Allow the egg muffins to cool for 5 minutes in the tin, then transfer them to a wire rack. Sprinkle chopped fresh chives on top before serving for a fresh and flavorful finish.

Notes

• Use fresh or frozen broccoli florets; if frozen, ensure they are thawed and well-drained before mixing.
• Customize with additional vegetables like spinach, mushrooms, or onions for variety.
• These egg muffins can be stored in the refrigerator for up to 4 days and reheat well in the microwave.
• For a dairy-free option, substitute milk and cheese with plant-based alternatives.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: broccoli egg muffins, cheddar egg muffins, healthy breakfast muffins, baked egg cups, vegetable breakfast muffins