Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealbynoah.com/broccoli-and-cheddar-egg-muffins-recipe/