Broccoli Ham and Cheese Egg Muffins Recipe
Introduction
Start your day with these savory Broccoli Ham and Cheese Egg Muffins. Packed with protein and veggies, they’re perfect for a quick breakfast or a healthy snack on the go.
Ingredients
- 6 large eggs
- ¾ cup egg whites
- Salt and ground black pepper, to taste
- ¾ cup diced fully cooked ham (about 6 ounces)
- ¾ cup small chopped broccoli florets (fresh or frozen)
- 1 red bell pepper, finely diced (about ¾ cup)
- ¾ cup shredded sharp cheddar cheese
Instructions
- Step 1: Preheat your oven to 400˚F (200˚C).
- Step 2: In a large bowl, whisk together the eggs and egg whites. Season with salt and pepper. Stir in the diced ham, chopped broccoli, and red bell pepper until evenly combined.
- Step 3: Lightly grease a 12-cup muffin tin. Using a small ladle or measuring cup, fill each muffin cup about ¾ full with the egg mixture.
- Step 4: Sprinkle shredded cheddar cheese evenly over the top of each filled muffin cup.
- Step 5: Bake in the preheated oven for 10-12 minutes, or until the egg muffins are set and spring back when lightly touched.
- Step 6: Remove from the oven and let cool slightly before serving. Enjoy warm!
Tips & Variations
- For added flavor, sprinkle a pinch of smoked paprika or Italian seasoning into the egg mixture.
- Swap cheddar for mozzarella or pepper jack cheese to change up the taste.
- Use fresh broccoli for crunch or frozen, thawed broccoli for convenience.
- To make these muffins dairy-free, omit the cheese or use a plant-based cheese alternative.
- These egg muffins freeze well — make a batch ahead and reheat for a quick breakfast.
Storage
Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds until warmed through. For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular eggs instead of egg whites?
Yes, you can use all whole eggs instead of egg whites for a richer texture. Just keep the total egg count the same.
Can these muffins be made vegetarian?
Absolutely. Simply omit the ham or replace it with a plant-based meat substitute or extra vegetables like mushrooms or spinach.
Print
Broccoli Ham and Cheese Egg Muffins Recipe
- Total Time: 22 minutes
- Yield: 12 egg muffins 1x
Description
Delicious and protein-packed Broccoli Ham and Cheese Egg Muffins are perfect for a quick breakfast or snack. These savory muffins combine fluffy eggs, tender broccoli, hearty ham, and sharp cheddar cheese, baked to perfection for a convenient, grab-and-go meal.
Ingredients
Egg Mixture
- 6 large eggs
- ¾ cup egg whites
- Salt and ground black pepper, to taste
Vegetables and Meat
- 3/4 cup diced fully cooked ham (about 6 ounces)
- 3/4 cup small chopped broccoli florets (fresh or frozen)
- 1 red bell pepper, finely diced (about 3/4 cup)
Topping
- 3/4 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400˚F (204˚C) to get it ready for baking the egg muffins.
- Mix Ingredients: In a large bowl, whisk together the 6 large eggs and ¾ cup egg whites until smooth. Add salt and ground black pepper to taste, then fold in the diced ham, chopped broccoli florets, and finely diced red bell pepper, mixing evenly.
- Fill Muffin Tin: Grease a 12-count muffin tin well. Using a small ladle or measuring cup, fill each muffin cup about 3/4 full with the egg mixture to allow room for rising. Then, top each filled cup with a generous amount of shredded sharp cheddar cheese.
- Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes. The egg muffins are done when they are completely cooked through and spring back when gently pressed.
- Serve: Let the muffins cool slightly before removing them from the tin. Serve warm and enjoy these tasty, protein-rich snacks or breakfasts!
Notes
- These egg muffins can be stored in the refrigerator for up to 4 days, making them an excellent meal prep option.
- Feel free to swap out the cheddar cheese for your favorite cheese variety or add spices like paprika or garlic powder for extra flavor.
- Ensure to grease the muffin tin well to prevent sticking and ease removal.
- Use fresh or frozen broccoli; if frozen, make sure it’s thawed and drained well before adding.
- These muffins freeze well; store in an airtight container and reheat in the microwave for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: egg muffins, breakfast muffins, broccoli egg muffins, ham and cheese muffins, easy breakfast, protein breakfast, make ahead breakfast
