Broccoli Cheddar Egg Muffins
Easy, protein-packed breakfast muffins made with fluffy eggs, fresh broccoli, and melty cheddar cheese. Perfect for meal prep and busy mornings!
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with silicone muffin cups.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in chopped broccoli and shredded cheddar cheese.
- Divide the mixture evenly into the muffin tin compartments.
- Bake for 18–20 minutes or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin. Serve warm or store for meal prep.
Notes
These muffins store well in the fridge for up to 4 days, or you can freeze them for longer. Simply reheat in the microwave before serving.
Hey there 👋 I’m Danilo — a food enthusiast passionate about low carb cooking and healthy living.
I believe that eating well doesn’t have to be complicated — it just needs flavor, love, and real ingredients. 🍳
Here, I share easy, low carb recipes made for real life — simple, satisfying, and full of taste. Let’s make healthy food something you actually crave!
