Broccoli and cheese egg muffins are a protein-packed, healthy breakfast or snack—perfect for on-the-go mornings to keep you energized and satisfied!
Broccoli and Cheese Egg Muffins
These Broccoli and Cheese Egg Muffins have become a staple in our breakfast routine—they’re the perfect grab-and-go healthy breakfast! I make all sorts of egg muffins, but I realized I hadn’t shared the one I make the most often. These are loaded with broccoli, cheddar cheese, and a sprinkle of green onions. I love having a batch ready in the fridge for a quick, protein-packed snack or breakfast.
What’s great about these muffins? They’re so easy to make! Just whisk up some eggs, mix in cooked broccoli and cheese, then pop them in the oven for about 12 minutes. It’s that simple! They’re a fantastic recipe to make with kids too—cracking eggs and whisking is always a hit, and it’s a fun way to sneak some broccoli into their day.
For breakfast, I usually pair two of these muffins with a bagel thin, English muffin, or a slice of avocado toast, plus some fruit and coffee. For a lower-carb option, they go great with lean turkey sausage or bacon.
What to Include on a Broccoli and Cheese Egg Muffins
How to Make Broccoli and Cheese Egg Muffins
1. Preheat the oven to 350°F
2. Steam the broccoli with a bit of water for 3 to 5 minutes, until tender.
3. Once cooked, crumble the broccoli into smaller pieces. Add olive oil, salt, and pepper, then mix everything together.
4. Generously spray a standard non-stick muffin tin with olive oil and divide the broccoli mixture evenly into 9 muffin cups.
5. In a medium bowl, beat together the egg whites, eggs, grated Pecorino, salt, and pepper.
6. Pour the egg mixture over the broccoli in the muffin tins, filling each about 3/4 full.
7. Top with a little shredded cheddar cheese and bake for about 20 minutes, or until fully cooked.
8. Serve right away, or wrap leftovers in plastic wrap and store in the fridge for a quick grab-and-go breakfast during the week.
Creative Recipe Ideas for Broccoli and Cheese Egg Muffins
Consider this recipe a blank canvas—get creative and add your favorite ingredients!
Switch up the cheese! For a fun flavor twist, try adding feta, goat cheese, or a sharp cheddar. Mozzarella or jack cheese keeps it mild, and cottage cheese makes the muffins extra moist and dense!
Need more protein? Add cooked bacon, turkey sausage, or even cooked lentils. I love crumbled turkey sausage, but chicken sausage is another great option for extra flavor.
Add some grains or legumes! Want a heartier muffin? Throw in some cooked quinoa, brown rice, or chickpeas. These ingredients make the muffins more filling and give them a nice texture.
Craving more veggies? Swap out half the broccoli for spinach, diced zucchini, or roasted sweet potatoes. Roasted red peppers and cauliflower also work great. If broccoli isn’t your thing, you can use any veggie you prefer, like kale or bell peppers.
Fresh herbs are a great way to enhance the flavor! I usually stick with parsley, but thyme, chives, and oregano all add delicious freshness. Try basil or rosemary for a different spin!
Spices and seasonings! Want to kick it up a notch? Add garlic powder, onion powder, smoked paprika, or a dash of cayenne pepper. Turmeric is another great option for adding color and extra health benefits.
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If you loved this Perfect Veggie Tray, recipe be sure to check out some of our other easy Side Dishes recipes and meal ideas for your next gathering! You can also sign up for our newsletter to get the latest recipes delivered right to your inbox.
How Long Do Egg Muffins Last in the Fridge?
Egg muffins are super easy to store and make for the perfect meal prep! You can keep them in the fridge for up to 5 days. To reheat, just pop them in the microwave for 30-second intervals until they’re heated through—so simple and quick!
If you’re making a big batch, you can even freeze them! Just wrap the muffins tightly in plastic wrap or store them in an airtight container. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and heat them up like usual. This way, you’ve got a grab-and-go breakfast ready whenever you need it!
It’s a great way to always have a healthy, protein-packed meal on hand without the hassle of making breakfast every morning.
More Healthy Breakfast and Brunch Recipes
Broccoli and Cheese Egg Muffins Recipe
Ingredients
- 1 tsp olive oil
- 4 cups broccoli florets
- salt and fresh pepper to taste
- 4 large eggs
- 1 cup egg whites
- 1/4 cup grated Pecorino Romano or Parmesan cheese
- 1/4 cup reduced-fat shredded cheddar like Sargento
- olive oil spray
Instructions
- Preheat the oven to 350°F.
- Steam the broccoli with a bit of water for 3 to 5 minutes, until tender.
- Once cooked, crumble the broccoli into smaller pieces. Add olive oil, salt, and pepper, then mix everything together.
- Generously spray a standard non-stick muffin tin with olive oil and divide the broccoli mixture evenly into 9 muffin cups.
- In a medium bowl, beat together the egg whites, eggs, grated Pecorino, salt, and pepper.
- Pour the egg mixture over the broccoli in the muffin tins, filling each about 3/4 full.
- Top with a little shredded cheddar cheese and bake for about 20 minutes, or until fully cooked.
- Serve right away, or wrap leftovers in plastic wrap and store in the fridge for a quick grab-and-go breakfast during the week.
