These Cheddar Broccoli Egg Muffins are a tasty and healthy breakfast option. Packed with cheese, broccoli, and eggs, they’re perfect for busy mornings!
I love how easy they are to make. Just whip up the mixture, pour it into a muffin tin, and bake! Plus, they’re great for meal prep—just grab one and go!
Key Ingredients & Substitutions
Eggs: The heart of this recipe! They’re packed with protein and create the base for your muffins. If you’re looking for an alternative, you can use egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Broccoli: Fresh or frozen broccoli works well here. Just make sure to chop it finely. If you’re not a fan, you can replace it with spinach, bell peppers, or even zucchini for a different taste!
Cheddar Cheese: Cheddar adds a nice creamy texture and flavor. Feel free to use any cheese you prefer, like mozzarella or feta for a twist, or go dairy-free with a plant-based cheese substitute.
Milk: This ingredient is optional, but it helps make the muffins fluffier. You can use any milk you like—whole, almond, soy, or oat milk are all good options.
How Can You Ensure Your Muffins Rise and Don’t Stick?
Getting the muffins to rise perfectly and not stick is all about the right prep. First, preheat your oven fully before baking. Make sure you generously grease the muffin tin with non-stick spray or butter, so they release easily.
- Whisk the eggs until smooth and a bit frothy to introduce air. This helps with fluffy muffins!
- Don’t overfill the muffin cups; about 3/4 full is ideal.
- While baking, avoid opening the oven too early, as this can cause them to deflate.
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1 cup broccoli florets, finely chopped (steamed or blanched)
- 1 cup shredded cheddar cheese
- 1/4 cup milk (optional, for fluffier texture)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Non-stick spray or butter (for greasing the muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 18-22 minutes to bake. You can have a delicious and nutritious breakfast ready in less than 40 minutes!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin:
First, preheat your oven to 350°F (175°C). While it’s heating up, grab a 12-cup muffin tin and grease it well with non-stick spray or butter. This will help prevent the muffins from sticking.
2. Whisk Together the Eggs:
In a large mixing bowl, crack the 8 eggs. If you’re using milk for a fluffier texture, add that in as well. Whisk everything together until it’s smooth and a bit frothy—this extra air will help make your muffins light and airy.
3. Add Seasoning:
Next, sprinkle in the garlic powder, onion powder, salt, and black pepper. This is where your muffins get their yummy flavor! Stir well to combine.
4. Mix in the Broccoli and Cheese:
Now it’s time to add in the finely chopped broccoli florets and shredded cheddar cheese. Mix everything gently until the broccoli and cheese are well distributed throughout the egg mixture.
5. Fill the Muffin Tin:
Carefully pour the egg mixture into each muffin cup, filling each one about 3/4 full. This gives them enough space to rise without overflowing.
6. Bake the Muffins:
Put the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re ready when they’re set in the middle and lightly golden on top.
7. Cool and Remove:
Once baked, take the muffins out of the oven and let them cool for a few minutes in the tin. After cooling slightly, run a knife around the edges to help loosen them, then gently lift the muffins out.
8. Serve or Store:
Enjoy your muffins warm, or let them cool completely and store them in an airtight container in the refrigerator for up to 4-5 days. They’re perfect for reheating in the microwave for a quick breakfast or snack!
Enjoy these flavorful and convenient Cheddar Broccoli Egg Muffins as a quick breakfast or snack!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! If you want to reduce cholesterol or calories, you can use egg whites instead. About 1/4 cup of egg whites is equivalent to one large egg. Just make sure to adjust the quantity to get the same volume needed for the recipe.
Can I Add Other Vegetables?
Yes, feel free to incorporate other vegetables! Bell peppers, spinach, or even diced tomatoes can add flavor and nutrition. Just be sure to chop them finely and pre-cook any that might release too much moisture when baked.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them for up to 2 months! Just reheat them in the microwave or oven before serving.
What’s the Best Way to Reheat Them?
The best way to reheat Cheddar Broccoli Egg Muffins is in the microwave for about 30-60 seconds, or until warm. If using the oven, you can heat them at 350°F (175°C) for about 10 minutes to keep them crisp on the outside.
