These Cheddar Broccoli Egg Muffins are a tasty and nutritious bite-sized treat! Packed with cheesy goodness and fresh broccoli, they make a great breakfast or snack.
What I love most is how simple they are to whip up—just mix, pour, and bake! Plus, they’re perfect to grab on the go. Perfect for busy mornings or meal prep! 🥦🧀
Key Ingredients & Substitutions
Eggs: Using large eggs is standard. If you’re looking for a lighter option, try egg whites or a vegan egg substitute like flaxseed meal mixed with water.
Broccoli: Fresh broccoli brings the best flavor and texture. If you don’t have fresh, you can use frozen broccoli; just make sure to thaw and drain it first.
Cheddar Cheese: Sharp cheddar is my favorite for the strong flavor. If you’re dairy-free, consider using a plant-based cheese alternative, or nutritional yeast for a cheesy flavor without dairy.
Milk: The milk adds fluffiness. Almond milk or oat milk are good dairy-free options. If you’re skipping milk for a richer texture, just add an extra egg!
How Do I Ensure My Muffins Rise Perfectly?
To make sure your egg muffins rise well and have that nice fluffy texture, follow these tips:
- Whisk eggs thoroughly until they are fully combined and airy. This incorporates air and helps them rise.
- Don’t overmix after adding the broccoli and cheese; just stir enough to combine.
- Filling the muffin tin about 3/4 full allows for proper expansion without spilling over.
- Check doneness using a toothpick; it should come out clean when inserted into the center.
Let the muffins cool slightly before removing them from the tin—this helps keep their shape intact!
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1 cup fresh broccoli florets, chopped into small pieces
- 1 cup shredded cheddar cheese
- 1/4 cup milk (optional, for fluffier texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Non-stick cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 18-22 minutes to bake. In total, you’ll spend about 30-35 minutes from start to finish. Perfect for a quick and nutritious breakfast!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Begin by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a 12-cup muffin tin with non-stick cooking spray or a little oil to prevent sticking.
2. Whisk the Egg Mixture:
In a large mixing bowl, crack the 6 large eggs. Add the optional milk (for added fluffiness), salt, black pepper, and garlic powder if you’re using it. Whisk everything together until it’s well combined and slightly frothy—this will help make your muffins nice and airy!
3. Incorporate the Veggies and Cheese:
Now, it’s time to stir in the chopped broccoli and shredded cheddar cheese. Mix until they are evenly distributed throughout the egg mixture; you want every bite to be delicious!
4. Pour the Mixture into Muffin Cups:
Carefully pour the egg mixture into the greased muffin cups, filling each about 3/4 full. This gives them space to rise without overflowing.
5. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re done when the muffins are set (no jiggling in the center) and slightly golden around the edges. An inserted toothpick should come out clean.
6. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. After cooling, gently remove each muffin and place them on a plate. Enjoy while warm, or store any leftovers in the refrigerator for up to 4 days. They reheat beautifully!
These Cheddar Broccoli Egg Muffins are not only delicious but also a fantastic way to get in some veggies for breakfast. Enjoy customizing them with your favorite ingredients!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw it completely and drain any excess moisture before chopping and adding it to the egg mixture. This helps avoid soggy muffins.
How Do I Store Leftover Muffins?
Store any leftover egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave or warm them in the oven for a few minutes until heated through.
Can I Add Other Ingredients?
Absolutely! Feel free to customize these muffins by adding other veggies like bell peppers, spinach, or onions. You can also toss in some cooked bacon or sausage for extra flavor. Just make sure to chop everything small for even cooking!
Can I Make These Muffins Ahead of Time?
Yes, these muffins are great for meal prep! You can make them a few days in advance and store them in the refrigerator. They can also be frozen for up to 2 months; just thaw in the fridge overnight before reheating.
