Start your mornings with these Broccoli Cheddar Egg Muffins—a protein-packed, low-carb breakfast that’s as nutritious as it is delicious.
Loaded with fresh broccoli, fluffy eggs, and sharp cheddar, they deliver a balance of plant-based fiber, lean protein, and good fats while keeping saturated fat low.
Quick to prepare, perfectly portioned, and freezer-friendly, these savory muffins are an ideal choice for busy mornings, meal prep, or a wholesome grab-and-go snack.
25-Minute Broccoli Cheddar Egg Muffins
Equipment
- 1 standard 12-cup nonstick muffin tin
- 1 medium mixing bowl
- 1 Whisk
- 1 measuring cup & spoons
Ingredients
- 9 large eggs
- ¼ cup skim milk
- ½ tablespoon Dijon mustard optional
- Salt and black pepper to taste
- 1 ½ cups broccoli steamed and chopped (or thawed from frozen)
- ¾ cup reduced-fat shredded cheddar cheese
- 2 green onions chopped
Instructions
- Prepare Your Oven and Muffin Pan: Begin by preheating your oven to 350°F (175°C) so it’s ready when your batter is mixed. While the oven warms up, lightly coat a 12-cup muffin tin with nonstick cooking spray or insert paper liners. This step ensures the muffins release easily after baking and saves you from struggling with sticky edges later. A well-prepared pan is key to perfectly shaped, golden egg muffins.
- Whisk the Egg Base: In a medium-sized mixing bowl, crack in the 9 large eggs. Add the ¼ cup skim milk, which helps the eggs stay light and fluffy as they bake. If you enjoy a touch of tang and depth, whisk in the ½ tablespoon Dijon mustard—this is optional but adds great flavor. Season with salt and freshly ground black pepper to taste. Using a whisk, beat the mixture thoroughly until the eggs are fully combined, slightly frothy, and uniform in color. This creates the foundation of your muffins.
- Incorporate the Veggies and Cheese: To the whisked eggs, gently stir in the 1 ½ cups steamed and chopped broccoli. sure the broccoli pieces are small and evenly distributed—large chunks may sink to the bottom of the muffins. Add the 2 chopped green onions for freshness and a mild onion kick. Finally, fold in the ¾ cup reduced-fat shredded cheddar cheese, making sure it’s well dispersed so every bite has a cheesy, savory note. At this stage, the mixture should look colorful and full of texture.
- Fill the Muffin Cups: Carefully pour or ladle the egg mixture into the prepared muffin tin, dividing it evenly among the cups. Aim to fill each well about ¾ full, leaving room for the muffins to puff up as they bake. If you like, sprinkle a tiny bit of extra cheddar on top of each cup for a golden, cheesy crust. Be mindful not to overfill—this ensures the muffins bake evenly without spilling over.
- Bake to Perfection: Place the muffin tin on the middle rack of your preheated oven. Bake for 18–22 minutes, or until the muffins are set, firm to the touch, and slightly puffed. A toothpick inserted in the center should come out clean with no raw egg. Keep an eye on them toward the end of the baking time, as ovens vary. The muffins will rise beautifully in the oven and then settle slightly as they cool, which is completely normal.
- Cool Before Serving: Once baked, remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the pan. This short resting time makes them easier to release without breaking apart. Carefully run a butter knife around the edges, if needed, and lift them out. Serve warm for the best texture and flavor.
- Storage and Reheating Tips: These muffins are excellent for meal prep. Store them in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2 months. To reheat, simply microwave a refrigerated muffin for 30–40 seconds, or a frozen one for about 1 minute, until heated through. This makes them an easy grab-and-go breakfast on busy mornings.
Notes
- Use fresh or frozen broccoli—if using frozen, make sure it’s fully thawed and drained to avoid excess water.
- Whisk the eggs thoroughly for a fluffy, uniform texture.
- Don’t overfill the muffin cups; leave room for them to rise.
- Optional Dijon mustard adds a mild tang and depth of flavor.
- These muffins are freezer-friendly and reheat well for quick breakfasts.
- Add extra cheese on top for a golden, cheesy crust.
- Muffins naturally deflate slightly after cooling—this is normal.
- Great base recipe—swap in other vegetables or cheeses.
- Kid-friendly, portable, and perfect for lunchboxes.
- Adjust baking time slightly if using a dark nonstick pan (they cook faster).
Chef’s Secrets for Perfect Muffins
The key to making these egg muffins light and flavorful lies in whisking technique and ingredient balance.
Whisk your eggs until they are airy—this introduces a bit of air, helping the muffins bake up fluffier.
Adding milk is another simple trick; it keeps the eggs moist and prevents them from turning rubbery.
Be mindful of your vegetables—always steam or thaw them first, and make sure they aren’t watery, as excess liquid can make muffins soggy.
Lastly, cheese is your flavor booster, but don’t overload it; just the right amount provides richness without overpowering the delicate egg base.
Serving Suggestions and Pairings
These savory muffins shine as a grab-and-go breakfast, but they can easily fit into other meals too.
Pair them with a simple side salad or sliced avocado for a light lunch.
For brunch, serve alongside roasted potatoes, fresh fruit, or a smoothie for a balanced spread.
If you want to make them part of a heartier meal, enjoy them with whole-grain toast or wrap one inside a tortilla for a quick breakfast wrap.
Kids love them in lunchboxes, and adults appreciate them as a protein-rich snack between meals.
Storage Tips and Best Practices
To keep your muffins fresh, allow them to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days.
For longer storage, arrange them in a freezer-safe bag or container with parchment paper between layers and freeze for up to 2 months.
To reheat, microwave refrigerated muffins for about 30–40 seconds or frozen muffins for about 1 minute until warmed through.
For a slightly crisp edge, you can also reheat them in a toaster oven at 325°F for 8–10 minutes.
Proper storage and reheating ensure your muffins taste just as delicious as the day they were baked.
Frequently Asked Questions
1. Can I use different vegetables?
Yes! While broccoli is a classic choice, you can substitute with spinach, bell peppers, zucchini, or mushrooms. Just make sure to cook or steam veggies first and drain excess liquid to keep muffins from turning soggy.
2. Can I make these dairy-free?
Absolutely. Swap skim milk with unsweetened almond milk, oat milk, or soy milk. Replace the cheddar cheese with a dairy-free shredded cheese alternative, or leave it out for a lighter version.
3. Why did my muffins collapse after baking?
It’s completely normal for egg muffins to puff up in the oven and then deflate slightly as they cool. Eggs naturally lose air once out of heat, but this doesn’t affect flavor or texture. To minimize collapse, avoid overwhisking and let the muffins cool gradually.
4. Can I prepare the mixture ahead of time?
Yes, you can mix the eggs, milk, seasoning, veggies, and cheese a few hours before baking. Store the mixture in the refrigerator, covered, and pour into the muffin tin just before baking. This makes morning prep even faster.
5. Are these muffins kid-friendly?
Definitely! The cheesy flavor makes them appealing to kids, and the small muffin size is perfect for little hands. You can also chop the broccoli finely so it blends in seamlessly for picky eaters.
