These Cheddar Broccoli Egg Muffins are a tasty and easy breakfast option! Packed with eggs, sharp cheddar cheese, and colorful broccoli, they are both healthy and delicious.
I love making a batch of these on Sunday. They are perfect for busy mornings and taste great warm or cold. Plus, they are a fun way to sneak in some veggies! 🥦
Key Ingredients & Substitutions
Eggs: Large eggs are essential for these muffins as they provide the structure. If you’re looking for a lighter option, you can use egg whites or a vegan egg substitute like flaxseed meal mixed with water.
Broccoli: Fresh broccoli florets add a nice crunch and nutrients. If fresh is not available, frozen chopped broccoli works too. Just thaw and drain well before using!
Cheddar Cheese: Sharp cheddar gives a bold flavor. Feel free to substitute with other cheeses like Monterey Jack, mozzarella, or even vegan cheese for a dairy-free option.
Milk: Whole or 2% milk are usually best for a creamy texture. You could use almond milk, oat milk, or any non-dairy milk if you’re lactose intolerant or prefer plant-based ingredients.
How Do I Ensure My Egg Muffins Are Fluffy and Delicious?
To achieve fluffy and tasty egg muffins, focus on a few key techniques:
- Whisking: Be sure to whisk the eggs and milk well. This incorporates air, which helps the muffins rise.
- Don’t Overfill: Fill the muffin cups about 3/4 full to allow space for the muffins to puff up as they cook.
- Baking Time: Keep an eye on them in the oven. Ovens can vary, so check around the 20-minute mark.
- Cooling: Let them cool slightly in the tin before removing. This helps them release from the molds easily.
These tips will help you create egg muffins that are perfectly set, flavorful, and great for meal prep! Enjoy!
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1 cup fresh broccoli florets, chopped into small pieces
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk (whole or 2%)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Salt and freshly ground black pepper, to taste
- Non-stick cooking spray or oil, for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes of baking time, for a total of about 35-40 minutes. You’ll have a delicious batch of Cheddar Broccoli Egg Muffins ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While that heats up, take a moment to lightly grease a 12-cup muffin tin with non-stick cooking spray or a bit of oil to prevent the muffins from sticking.
2. Whisk the Egg Mixture
In a large bowl, crack in all 8 eggs. Pour in the milk and whisk everything together until it’s well combined. You want the mixture to be fluffy and a little bit bubbly from all that air you’re incorporating!
3. Add the Vegetable and Cheese
Now, add in the chopped broccoli and the shredded cheddar cheese. If you like, sprinkle in the garlic powder and onion powder for extra flavor. Don’t forget to season with some salt and freshly ground black pepper. Stir everything together gently until everything is evenly mixed.
4. Fill the Muffin Cups
Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This gives them enough room to puff up while they bake!
5. Bake the Muffins
Place the muffin tin in the preheated oven and bake for around 20-25 minutes. You’ll know they are done when the muffins are set in the middle and lightly golden on top. Keep an eye on them and do a toothpick test if you’re unsure—insert it into the center of a muffin, and if it comes out clean, they’re ready!
6. Cool and Serve
Once baked, let the muffins cool in the tin for about 5 minutes. Then, use a butter knife or a small spatula to carefully remove them from the tin. You can serve them warm right away, or allow them to cool completely before storing them.
7. Store for Later
If you have leftovers, place them in an airtight container in the fridge. They’ll keep well for up to 4 days, and you can reheat them in the microwave when you’re ready to enjoy!
These Cheddar Broccoli Egg Muffins are perfect for breakfast, brunch, or as a healthy snack throughout the week. Enjoy every bite!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw it and drain any excess moisture before adding it to the egg mixture to prevent sogginess.
Can I Substitute Egg Whites for Whole Eggs?
Absolutely! If you want a lower-calorie option, you can substitute egg whites. Use about 2 egg whites for each whole egg in the recipe. Just remember, the texture may be slightly different, but they will still taste great!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop them in the microwave for about 30-60 seconds or enjoy them cold as a quick snack!
Can I Add Other Vegetables or Ingredients?
Definitely! Feel free to mix in other vegetables like bell peppers, spinach, or even diced tomatoes. You can also add cooked bacon or sausage for extra flavor. Just make sure to keep a good balance between wet and dry ingredients!
