Broccoli Cheddar Egg Muffins
Wholesome, savory, and easy to make, these Broccoli Cheddar Egg Muffins are a high-protein, low-carb breakfast or snack. Perfect for meal prep, they combine eggs, broccoli, and cheddar cheese into portable, fluffy muffins that are ready in under 20 minutes.
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.
