These Broccoli Cheddar Egg Muffins are a protein-packed, low-carb breakfast or snack that’s both satisfying and nutritious.
Loaded with fiber-rich broccoli, savory cheddar, and wholesome eggs, they provide a balanced dose of good fats and essential nutrients.
Quick to prepare and perfect for meal prep, they make healthy mornings effortless and delicious.
Broccoli Cheddar Egg Muffins
Equipment
- 1 standard muffin tin
- 1 mixing bowl
- 1 whisk
- 1 measuring cup
- 1 Spatula or Spoon
Ingredients
- 9 large eggs
- ¼ cup skim milk
- ½ tablespoon Dijon mustard optional
- Salt to taste
- Pepper to taste
- 1 ½ cups broccoli steamed and chopped (or frozen, thawed)
- ¾ cup reduced-fat shredded cheddar cheese
- 2 green onions chopped
Instructions
- Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C) so it reaches the perfect temperature while you assemble your ingredients. Lightly grease a standard 12-cup muffin tin with cooking spray, or line each cup with paper liners. This prevents the muffins from sticking and ensures they bake evenly, while making cleanup simple and stress-free.
- Whisk the Egg Base: In a large mixing bowl, crack all 9 eggs. Add 1/4 cup of skim milk, 1/2 tablespoon Dijon mustard if using, and a generous pinch of salt and freshly ground black pepper. Whisk the mixture thoroughly until smooth and slightly frothy. The milk makes the muffins light and fluffy, while the mustard adds subtle depth of flavor.
- Prepare the Vegetables and Cheese: Steam 1 1/2 cups of broccoli until tender but still bright green, either in a steamer basket or in the microwave. Chop the broccoli into small, bite-sized pieces. Wash and finely chop 2 green onions, using both the white and green parts for a mild, fresh flavor. Measure 3/4 cup of reduced-fat shredded cheddar cheese, which will add savory richness to the muffins.
- Combine the Ingredients: Gently fold the broccoli, green onions, and cheddar cheese into the whisked egg mixture using a spatula or spoon. Make sure all ingredients are evenly distributed so each muffin contains a balanced mix of eggs, vegetables, and cheese. Avoid overmixing to maintain a light, airy texture in the muffins.
- Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise without overflowing. Using a ladle or measuring cup ensures each muffin has a consistent size and bakes evenly.
- Bake the Muffins: Place the muffin tin in the center of the preheated oven. Bake for 18–22 minutes, checking around the 18-minute mark. The muffins are done when they are puffed, slightly golden on top, and a toothpick inserted into the center comes out clean. Avoid opening the oven too frequently to prevent collapse.
- Cool and Release the Muffins: Remove the muffin tin from the oven using oven mitts and allow the muffins to cool for 5–10 minutes. Then, gently run a small spatula or butter knife around the edges of each muffin and lift them out carefully. Cooling slightly helps the muffins set and prevents them from breaking apart.
- Serve and Enjoy: Serve the muffins warm for a wholesome breakfast or snack. They pair beautifully with fresh fruit, a small salad, or avocado slices. These muffins are also portable, making them ideal for meal prep or on-the-go mornings. Leftovers can be stored in the refrigerator and enjoyed over the next few days.
Notes
- For best texture, use fresh eggs and fully cooked or thawed broccoli. Overcooked broccoli may release too much moisture, making muffins soggy.
- Reduced-fat cheddar keeps these muffins lighter, but feel free to use full-fat cheese for a richer flavor.
- Dijon mustard is optional but adds a subtle tang; you can also experiment with a pinch of smoked paprika or garlic powder for extra depth.
- Muffin liners make cleanup easier and prevent sticking, though a well-greased tin works just as well.
- These muffins freeze well and are ideal for batch cooking, making them perfect for quick breakfasts or healthy snacks.
Chef’s Secrets: Tips For Perfect Muffins
The secret to tender, fluffy egg muffins lies in balancing moisture and distribution of ingredients.
Whisk the eggs thoroughly to incorporate air, which creates lightness.
Be careful when folding in broccoli and cheese—overmixing can make muffins dense.
Using slightly smaller broccoli florets ensures even cooking, and letting the muffins cool for a few minutes before removing them from the tin helps maintain their shape.
For added flavor, experiment with herbs like chives or parsley, which complement the cheddar and add freshness.
Serving Suggestions: Delicious Ways To Enjoy
These muffins are incredibly versatile.
Serve them warm with a side of fresh fruit, avocado slices, or a leafy green salad for a complete breakfast or lunch.
They also make a perfect on-the-go snack for busy mornings, school lunches, or post-workout fuel.
For a heartier meal, pair with whole-grain toast or roasted vegetables.
They can also be cut in half and used as a protein-rich base for mini breakfast sandwiches.
Storage Tips: Keeping Muffins Fresh Longer
To store, allow the muffins to cool completely and place them in an airtight container.
They will stay fresh in the refrigerator for up to 4–5 days.
For longer storage, freeze the muffins individually in parchment paper or freezer-safe bags for up to 2 months.
To reheat, microwave for 30–45 seconds or warm in a preheated oven at 325°F (160°C) until heated through.
Avoid reheating directly from frozen in the microwave to prevent uneven texture.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes! Frozen broccoli works perfectly, but be sure to thaw and drain it well to remove excess moisture. This prevents soggy muffins.
2. Can I make this recipe dairy-free?
Absolutely. Replace cheddar with a dairy-free cheese alternative and use a plant-based milk such as almond or oat milk. The texture may be slightly different but will still be delicious.
3. Can I add other vegetables?
Yes! Finely chopped bell peppers, spinach, or mushrooms can be added for extra nutrition. Make sure vegetables are cooked or drained if they contain high moisture.
4. How do I know when muffins are done?
Muffins are done when puffed, slightly golden on top, and a toothpick inserted in the center comes out clean. Avoid opening the oven too early, as this may cause them to collapse.
5. Can I prepare these ahead of time?
Definitely. You can assemble the muffins the night before and refrigerate them overnight. Bake in the morning for a quick breakfast, or bake in advance and freeze for future meals.
