Broccoli Cheddar Egg Muffins




Broccoli Cheddar Egg Muffins on a white plate with broccoli florets and cheddar in the background on marble.
Freshly baked Broccoli Cheddar Egg Muffins on a white plate, golden and fluffy with broccoli and melted cheddar.

Broccoli Cheddar Egg Muffins are the ultimate make-ahead breakfast that’s both delicious and nourishing. These fluffy little bites are packed with tender broccoli florets, creamy cheddar cheese, and a hint of Parmesan, making them a savory option you’ll want on repeat. Perfect for busy mornings, brunch spreads, or even a light snack, they’re easy to make and reheat beautifully.

What makes these egg muffins truly stand out is their balance of flavor and texture. The broccoli adds a fresh, wholesome bite, while the sharp cheddar melts into the eggs, creating a rich, satisfying combination. And because they’re baked in a muffin tin, they come out perfectly portioned every single time.

Interestingly, egg-based bites like these are inspired by French quiche traditions, but without the crust, making them lighter and naturally gluten-free. Whether you enjoy them fresh out of the oven or prep a batch for the week, Broccoli Cheddar Egg Muffins will quickly become a household favorite.


Broccoli Cheddar Egg Muffins on a white plate with broccoli florets and cheddar in the background on marble.
Freshly baked Broccoli Cheddar Egg Muffins on a white plate, golden and fluffy with broccoli and melted cheddar.

Recipe Yield: 12 bites

INGREDIENTS

6 large eggs
1/3 cup heavy cream
1/2 cup finely chopped broccoli florets (steamed)
1/2 cup shredded sharp cheddar cheese
2 tbsp grated Parmesan cheese
1 tbsp finely chopped chives
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/8 tsp black pepper

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 325°F (165°C). Lightly grease a 12-cup muffin tin or line with silicone baking cups.

2. Whisk the base:
In a large bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, and onion powder until smooth and slightly frothy.

3. Add the flavors:
Stir in steamed broccoli, cheddar cheese, Parmesan, and chives until evenly combined.

4. Fill the cups:
Divide the mixture evenly into the muffin cups, filling each about three-quarters full.

5. Bake to perfection:
Bake for 20–25 minutes, or until the egg bites are puffed, golden at the edges, and set in the center.

6. Cool and serve:
Let them cool for 5 minutes before removing. Serve warm, or cool completely for meal prep.


Helpful Tips to Perfect This Recipe

  • Use Steamed Broccoli: Lightly steam broccoli before adding, which keeps it tender without watering down the egg mixture.
  • Cheese Choice Matters: For rich flavor, sharp cheddar works best, but mixing in Gruyère or Havarti adds a gourmet touch.
  • Meal Prep Friendly: These egg bites store well in the fridge for up to 4 days and reheat beautifully in the microwave or air fryer.


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