These are egg muffins: eggs whisked with a little heavy cream and seasonings, mixed with chopped broccoli and shredded cheddar, and baked in a muffin tin. They come out set, lightly golden and easy to carry. The recipe makes 6 muffins with 10 minutes of prep and 25 minutes in the oven, and each one has 2 grams of carbohydrates on the card.
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They work as a grab-and-go breakfast. You can bake a batch on the weekend and eat them through the week, since they keep for up to 5 days in the refrigerator.
What Goes into the Muffins
The full amounts are in the recipe card at the bottom.
- Fresh broccoli florets (1 cup, chopped): add crunch. Chop them small so they cook evenly and mix easily into the batter.
- Shredded cheddar (1 cup): gives flavor and creaminess. Freshly shredded cheese tastes best.
- Large eggs (6): the base, and the protein in each muffin.
- Heavy cream (1/4 cup): adds richness and moisture.
- Garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon) and paprika (1/4 teaspoon): the seasoning. Paprika also adds a touch of color.
- Olive oil or cooking spray (1 tablespoon): for greasing the tin so the muffins come out cleanly.
Mixing and Baking
Preheat the oven to 350°F (175°C) and grease the muffin tin with olive oil or cooking spray. A silicone tin makes removal and cleanup easier, and a brush is handy for spreading olive oil evenly.
Whisk the eggs and cream until frothy, then add the garlic powder, onion powder, salt, pepper and paprika. Stir in the broccoli and cheddar. Pour the mixture evenly into the tin, filling each cup about 3/4 full so the muffins have room to rise.
Bake for 20 to 25 minutes, until the muffins are set and lightly golden on top. A toothpick in the center should come out clean. Let them cool for a few minutes before taking them out of the tin.
Storing and Reheating
Serve warm, or keep them in an airtight container in the refrigerator for up to 5 days.
To freeze, let them cool completely, freeze them in a single layer on a baking sheet until solid, then move them to an airtight container or freezer bag. They keep for up to 3 months.
To reheat, microwave for about 30 to 60 seconds, depending on your microwave. For a crispier edge, put them in a 350°F (175°C) oven for about 10 minutes.
Ways to Change Them
- Bacon or sausage: mix in crumbled cooked bacon or sausage.
- Other vegetables: use spinach or diced bell peppers in place of the broccoli.
- Other cheeses: mozzarella, feta or pepper jack in place of the cheddar.
- Fresh herbs: chopped chives or parsley stirred into the egg mixture.
What to Serve with Them
Avocado slices or a quick guacamole are creamy next to the cheesy muffins. A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil dressing adds crunch. Herbal tea or black coffee suits a savory breakfast.
Time and Nutrition
Prep takes 10 minutes and baking takes 25, so the total is 35 minutes. One muffin has 180 calories, 15 grams of fat (6 grams saturated), 2 grams of carbohydrates, 0 grams of fiber, 1 gram of sugar, 10 grams of protein and 400 milligrams of sodium.
FAQ
Can I freeze these muffins?
Yes. Cool them completely, freeze them in a single layer until solid, then store them in an airtight container or freezer bag for up to 3 months.
How long do they last in the refrigerator?
Up to 5 days in an airtight container.
Can I use an egg substitute?
Flaxseed meal or chia seeds mixed with water can bind the batter. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it thicken for a few minutes before mixing it in.
What is the best way to reheat them?
In the microwave for 30 to 60 seconds, or in a 350°F (175°C) oven for about 10 minutes if you want a crispier edge.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Broccoli and Cheese Egg Muffins made easy and delicious!
Ingredients
Instructions
Preheat the oven to 350°F.
Grease a muffin tin with olive oil or cooking spray.
In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, black pepper, and paprika until well combined.
Stir in the chopped broccoli and shredded cheddar cheese.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
Allow to cool for a few minutes before removing from the muffin tin.
Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Notes
For added flavor, consider mixing in cooked bacon or sausage.
You can also substitute the broccoli with spinach or bell peppers for a different veggie option.
Nutrition
| Serving Size | 1 muffin |
|---|---|
| Calories | 180 calories |
| Sugar Content | 1g |
| Sodium Content | 400mg |
| Fat Content | 15g |
| Saturated Fat Content | 6g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 10g |
| Cholesterol Content | 200mg |