Broccoli and Cheddar Egg Muffins Recipe

Introduction

These Broccoli and Cheddar Egg Muffins are a delicious, protein-packed breakfast or snack that’s easy to prepare ahead of time. Packed with vibrant veggies and melted cheddar, they offer a flavorful and nutritious start to your day.

Ingredients

• 8 small eggs
• 1/4 cup milk
• 1 cup broccoli florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup red bell pepper, diced
• 2 tablespoons fresh chives, chopped
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350 degrees F (180 degrees C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth.
3. Step 3: Stir in the chopped broccoli florets, shredded cheddar cheese, and diced red bell pepper until evenly combined.
4. Step 4: Pour the egg mixture into the muffin cups, filling each about three-quarters full.
5. Step 5: Place the muffin tin inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin, creating a water bath.
6. Step 6: Bake for 18 to 20 minutes, or until the egg muffins are fully set and slightly golden on top.
7. Step 7: Let the muffins cool in the tin for 5 minutes before removing them to a wire rack. Garnish with chopped fresh chives before serving.

Tips & Variations

• Swap cheddar for mozzarella or feta cheese for a different flavor profile.
• Add cooked bacon or sausage for a heartier muffin.
• Use any favorite vegetables such as spinach, mushrooms, or zucchini.
• For a fluffier texture, separate the eggs and whip the whites before folding them back in.
• Make it dairy-free by using a plant-based milk and skipping the cheese.

Storage

Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds until warm. They can also be frozen for up to 2 months; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these muffins in advance?

Yes, these egg muffins are perfect for meal prep. You can make them a few days ahead and store them in the refrigerator or freeze for longer storage.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables. Just make sure to thaw and drain any excess moisture before adding them to the egg mixture to avoid watery muffins.

Broccoli and Cheddar Egg Muffins Recipe

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★★★★★

4.6 from 90 reviews

• Author: Hailey
• Total Time: 30 minutes
• Yield: 12 egg muffins 1x
• Diet: Low Fat

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Description

These Broccoli and Cheddar Egg Muffins are a nutritious and delicious breakfast or snack option, packed with protein and fresh vegetables. Baked to perfection, they offer a convenient way to enjoy a wholesome meal that’s easy to prepare and perfect for meal prep.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 8 Small Eggs
• 1/4 cup Milk
• Salt, to taste
• Black Pepper, to taste

Vegetables and Cheese

• 1 cup Broccoli Florets, chopped
• 1/2 cup Shredded Cheddar Cheese
• 1/4 cup Red Bell Pepper, diced
• 2 tablespoons Fresh Chives, chopped (for garnish)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Whisk Eggs and Milk: In a bowl, whisk together 8 small eggs, 1/4 cup milk, salt, and black pepper until the mixture is smooth and well combined.
3. Add Vegetables and Cheese: Fold in 1 cup chopped broccoli florets, 1/2 cup shredded cheddar cheese, and 1/4 cup diced red bell pepper into the egg mixture, ensuring even distribution.
4. Fill Muffin Cups: Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
5. Prepare Water Bath: Place the muffin tin inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin. This water bath helps cook the egg muffins evenly and gently.
6. Bake: Bake the egg muffins in the preheated oven for 18-20 minutes, or until the egg cups are fully set and a toothpick inserted comes out clean.
7. Cool and Garnish: Remove the muffin tin from the water bath and allow the muffins to cool in the tin for 5 minutes. Transfer the muffins to a wire rack and garnish each with chopped fresh chives before serving.

Notes

• You can substitute cheddar cheese with another cheese of your choice, such as mozzarella or feta.
• For a low-fat option, use skim milk or a plant-based milk alternative.
• These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
• Add cooked bacon or sausage for a non-vegetarian version.
• Make sure not to overfill the muffin cups to avoid spillage during baking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: broccoli egg muffins, cheddar egg muffins, healthy breakfast muffins, baked egg muffins, veggie egg muffins