These Cheddar Broccoli Egg Muffins are a tasty way to start your day! Packed with fluffy eggs, fresh broccoli, and cheesy goodness, they’re perfect for breakfast or a snack.
They’re super easy to make, and you can even toss in your favorite veggies if you want! I love grabbing one on the go. Plus, they freeze well—just in case you make a big batch! 😄
Key Ingredients & Substitutions
Eggs: Large eggs are the backbone of these muffins, providing structure. If you want a lighter option, you could use egg whites or an egg substitute to cut down on cholesterol.
Broccoli: Fresh broccoli adds nutrition and color. If you don’t have broccoli, try using spinach or bell peppers instead. Just make sure they’re finely chopped for even cooking.
Cheddar Cheese: Cheddar gives a rich flavor. Feel free to swap it for mozzarella for a milder taste or a dairy-free cheese alternative if you’re lactose intolerant.
Milk: Adding milk makes the muffins fluffier. You can use almond milk or soy milk for a dairy-free version, or simply omit it if you want to keep it straight-up eggs.
How Can I Make Sure My Egg Muffins Rise and Are Fluffy?
The trick to fluffy egg muffins lies in properly whisking the eggs. Make sure to whisk them well until they’re a bit frothy—this incorporates air that helps them rise while baking. If using, adding milk provides moisture and lightness.
- Don’t overfill the muffin cups; about 3/4 full is perfect to allow for rising.
- Keep an eye on them in the oven—when they puff up and turn lightly golden, they’re ready.
- Let them cool a bit before taking them out; this will help maintain their shape.
How to Make Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1 cup cheddar cheese, shredded
- 1 cup broccoli florets, finely chopped (steamed or blanched)
- 1/4 cup milk (optional, for fluffier texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Non-stick cooking spray or oil for greasing muffin tin
Time Needed:
This recipe takes about 10 minutes to prep and 18-22 minutes to bake, making a total of approximately 30-35 minutes from start to finish. It’s a quick and easy breakfast option that’s perfect for busy mornings!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it’s heating up, lightly grease a 12-cup muffin tin with non-stick spray or a bit of oil to prevent sticking. This step is important so your muffins come out easily!
2. Whisk the Eggs
In a large bowl, crack the 8 large eggs and whisk them together. If you’re using milk to make them fluffier, add that in as well. Mix in the salt, black pepper, and garlic powder until everything is fully combined and slightly frothy. This means you’re incorporating some air, which helps them rise nicely in the oven.
3. Add the Veggies and Cheese
Next, stir in the finely chopped broccoli and shredded cheddar cheese until everything is mixed evenly. Make sure the broccoli is well distributed throughout the egg mixture for a delicious bite every time!
4. Fill the Muffin Tin
Pour the egg mixture into the prepared muffin tin cups, filling each about 3/4 full. This allows some room for the muffins to rise without overflowing. If you’d like, you can even place a few small broccoli florets on top of each muffin for an extra touch and beautiful presentation!
5. Bake the Muffins
Time to bake! Place the muffin tin in the preheated oven and bake for about 18-22 minutes. Keep an eye on them; they’re done when they’ve puffed up and are lightly golden on top.
6. Cool and Serve
Once they’re done baking, take them out of the oven and let them cool in the muffin tin for a few minutes. This makes them easier to remove without falling apart. After cooling, gently remove them from the tin.
7. Enjoy or Store!
These muffins are delicious warm, but you can also store them in an airtight container in the refrigerator for up to 5 days. They reheated really well, and you can even freeze them for later enjoyment!
And that’s it! You now have tasty Cheddar Broccoli Egg Muffins to enjoy anytime. Happy cooking!
Can I Use Other Vegetables in This Recipe?
Absolutely! You can use any finely chopped vegetables you like, such as bell peppers, spinach, or zucchini. Just make sure to pre-cook tougher veggies like carrots to ensure they soften while baking.
How Can I Make These Dairy-Free?
If you want to make these muffins dairy-free, simply substitute the cheddar cheese with a dairy-free cheese alternative and use almond milk or another plant-based milk in place of regular milk.
Can I Store These Egg Muffins?
Yes, you can store cooked egg muffins in an airtight container in the refrigerator for up to 5 days. If you’d like to keep them longer, they freeze well! Just make sure to let them cool before placing them in a freezer-safe container.
What Should I Serve with Cheddar Broccoli Egg Muffins?
These muffins are great on their own, but you can serve them with fresh fruit, a side salad, or even some whole grain toast for a heartier meal. They also make a lovely addition to a brunch spread!
