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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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Egg Muffin Base
  • 6 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1 cup broccoli florets steamed and chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Muffin Tin
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with silicone muffin cups.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
  3. Stir in chopped broccoli and shredded cheddar cheese.
  4. Divide the mixture evenly into the muffin tin compartments.
  5. Bake for 18–20 minutes or until the egg muffins are set and lightly golden on top.
  6. 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.