Cheddar Broccoli Egg Muffins are tasty little bites packed with fluffy eggs, fresh broccoli, and cheesy goodness. They make a perfect breakfast or snack that’s easy to grab on the go!
Honestly, these muffins are a hit in my house! Who can resist that cheesy smell? Plus, they’re a great way to sneak in some veggies for picky eaters—win-win! 😄
Key Ingredients & Substitutions
Eggs: The base of this recipe, eggs add protein and help bind everything together. If you want a lighter version, try using egg whites or a mix of whole eggs and egg whites.
Broccoli: Fresh broccoli gives great texture and nutrients. If you can’t find fresh, frozen broccoli can work too; just make sure to thaw and chop it finely.
Cheddar Cheese: Cheddar adds rich flavor. Feel free to substitute it with other cheeses like mozzarella, feta, or pepper jack, depending on your taste!
Milk: This adds creaminess to the muffins. If you prefer dairy-free, almond milk or oat milk is a great choice!
Chives/Parsley: These herbs provide a fresh touch. If you’re out, try using dried herbs or leave them out entirely.
How Do I Ensure My Egg Muffins Don’t Stick to the Pan?
Sticking can be an issue with muffins, but here’s how to avoid it:
- Choose a good non-stick muffin pan and generously spray it with cooking spray or brush it with oil.
- Let them cool briefly after baking before removing them. This helps to separate them from the pan.
- Use a silicone muffin tray if you have one; it’s user-friendly and makes removal a breeze!
Enjoy making these tasty egg muffins! They’re easy to prepare and perfect for a quick breakfast or snack.
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1 cup fresh broccoli florets, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons chopped fresh chives or parsley (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Cooking spray or oil for greasing the muffin tin
How Much Time Will You Need?
This recipe takes approximately 10 minutes to prepare, with an additional 18-22 minutes of baking time. In total, you can expect to spend around 30-35 minutes from start to finish. These muffins are quick to whip up and perfect for a busy morning!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab your muffin tin and lightly grease each cup with cooking spray or a drizzle of oil. This will help the muffins come out easily after baking.
2. Mix the Eggs:
In a large mixing bowl, crack the eggs and pour in the milk. Use a whisk to blend them together until the mixture is smooth and well combined. This creates the fluffy base for your muffins!
3. Add the Ingredients:
Next, toss in the finely chopped broccoli, shredded cheddar cheese, garlic powder, onion powder, and the chopped chives or parsley, if you’re using them. Don’t forget to sprinkle in some salt and freshly ground black pepper. Mix everything together well so all the ingredients are evenly coated with the egg mixture.
4. Fill the Muffin Cups:
Now it’s time to pour! Evenly distribute the egg mixture into the prepared muffin cups, filling each one about three-quarters full. This will allow space for them to puff up while baking.
5. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when they puff up and feel firm in the center. A toothpick inserted into the middle should come out clean.
6. Cool and Remove:
Once baked, remove the muffin tin from the oven and let it cool for a few minutes. This cooling period will make it easier to take the muffins out. Carefully run a knife around the edges, and then remove the muffins from the tin.
7. Serve and Store:
These muffins can be enjoyed warm or at room temperature as a delicious snack. If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. You can easily reheat them in the microwave when you want a tasty bite!
Enjoy your delicious and nutritious Cheddar Broccoli Egg Muffins! They’re perfect for breakfast on the go or a satisfying snack any time of day!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! If you’re using frozen broccoli, make sure to thaw and finely chop it before adding it to the egg mixture. This helps to ensure even cooking and prevents excess water from accumulating in your muffins.
How Can I Meal Prep These Muffins?
These egg muffins are great for meal prepping! Simply make a batch at the beginning of the week, cool, and store them in an airtight container in the fridge. They can easily be reheated in the microwave or oven for a quick meal on busy mornings.
What Other Ingredients Can I Add?
You can customize these muffins with other ingredients like diced bell peppers, cooked sausage or bacon, or even some spinach. Just be mindful not to add too much moisture to the mixture to keep the muffins from becoming soggy.
Can I Freeze the Muffins for Later?
Yes, you can freeze these muffins! Allow them to cool completely, then store them in a freezer-safe container or bag. They will last for up to 2 months. To reheat, simply thaw in the fridge overnight and warm them up in the microwave or oven.