These Cheddar Broccoli Egg Muffins are a tasty and healthy treat! Made with fluffy eggs, fresh broccoli, and sharp cheddar cheese, they’re great for breakfast or a snack.
They’re super easy to whip up, and they freeze well too! I love grabbing one from the freezer on busy mornings—saves time and fills me up! 🥦🧀
Key Ingredients & Substitutions
Eggs: The base of the muffins, eggs provide protein and make them fluffy. You can use egg substitutes like flax eggs or egg whites if you’re vegan or cutting back on cholesterol.
Broccoli: Fresh broccoli adds nutrition and flavor. If you’re not a fan or want variety, spinach or shredded zucchini work well as alternatives. Just make sure to chop them finely.
Cheddar Cheese: Sharp cheddar gives a nice kick! Feel free to swap it for other cheeses like mozzarella or feta, depending on your taste. Vegan cheese is also a great substitute for a dairy-free version.
Milk: While it’s optional, adding milk makes the muffins fluffier. You can use almond milk, oat milk, or soy milk if you prefer non-dairy options.
How Do You Ensure Your Egg Muffins Are Fluffy and Well-Cooked?
Getting the perfect texture with egg muffins can be tricky, but here are some simple tips to help you out:
- Whisk the eggs well to incorporate air, making the muffins fluffier.
- Consider adding milk—this adds moisture and fluffiness to your muffins.
- Don’t overfill the muffin cups. Filling them 3/4 full allows room for the muffins to rise without overflowing.
- Make sure to bake them until set. A toothpick inserted should come out clean when they’re done.
With these tips, you’re all set to enjoy deliciously fluffy Cheddar Broccoli Egg Muffins! Happy cooking!
Delicious Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1 cup broccoli florets, finely chopped
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup milk (optional for fluffiness)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Cooking spray or oil, for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to bake. So, you’ll be enjoying delicious egg muffins in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 12-cup muffin tin with cooking spray or a little oil to prevent sticking.
2. Chop the Broccoli:
Take your broccoli and chop it into small, bite-sized florets. The smaller they are, the better they’ll mix into the muffins and cook evenly.
3. Whisk Together the Egg Mixture:
In a large mixing bowl, crack the eggs and add the optional milk, salt, pepper, garlic powder, and onion powder. Whisk everything together until it’s all nicely blended and frothy!
4. Add Broccoli and Cheese:
Now, add your chopped broccoli florets and shredded cheddar cheese to the egg mixture. Stir everything together gently until the broccoli and cheese are evenly incorporated.
5. Fill the Muffin Cups:
Carefully pour the egg mixture into the prepared muffin cups. Fill each cup about 3/4 full to leave room for them to rise while baking.
6. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. They’re done when they are golden on top and a toothpick inserted into the center comes out clean.
7. Cool and Remove:
Once they’re done baking, let the muffins cool in the tin for a few minutes. Then, gently remove them and set them aside to cool on a wire rack.
8. Serve and Store:
Enjoy these muffins warm, or you can store any leftovers in the fridge for up to 4 days. They also freeze beautifully—just pop one in the microwave to reheat when you’re ready to enjoy it again!
Enjoy your delicious Cheddar Broccoli Egg Muffins!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Just make sure to thaw and drain the frozen broccoli thoroughly to avoid excess moisture in the muffins. You can also lightly steam it to soften it more before chopping.
What Can I Substitute for the Cheese?
If you’re looking for a different flavor, try using mozzarella, feta, or gouda. For a dairy-free option, vegan cheese works great as well!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Just reheat in the microwave or oven when you’re ready to enjoy!
Can I Add Other Vegetables or Ingredients?
Yes! Feel free to customize with your favorite veggies like bell peppers, spinach, or even cooked bacon or sausage for added flavor. Just make sure to chop everything small so it mixes well into the egg base.
