Cheesy Broccoli Egg Muffins Easy Makeahead Mini Frittatas
Quick Hook Broccoli Cheddar Egg Muffins vibe
Broccoli and Cheese Egg Muffins are my weekday lifesaver. I toss them in the oven and suddenly breakfast is done.
They taste bright, cheesy, and a little smoky from paprika. Oh my gosh, the cheddar pull is everything.
I learned to make these as a rushed grad student. I once baked a double batch at midnight. My flatmates thought I was having a party.
Brief Overview
These muffins borrow from Italian crustless mini frittatas. Think individual servings of a classic frittata, baked in a muffin tin. The technique is simple and forgiving.
Difficulty is easy and time is short. Prep takes 15 minutes active. Bake for 18 22 minutes at 350° F ( 175° C) .
The recipe yields 12 muffins. Serve two per person for breakfast, or one as a snack.
If you want variants, call them Broccoli Cheese Egg Cups or Egg Cheese Broccoli Muffin. Swap cheddar for Monterey Jack for a milder bite.
They also work as Mini Egg Muffins With Cheese And Veggies.
Main Benefits
These are a protein packed breakfast. Studies show a protein rich morning helps curb mid-morning snacks. Each serving gives about 16 grams of protein. That keeps energy steady.
They are perfect for busy mornings and brunch spreads. make-ahead Egg Muffins freeze well. They become Freezer Friendly Breakfast Egg Muffins in a snap.
What makes them special is texture. Small broccoli pieces stay tender. The cheese gives a sharp finish. I love adding herbs for an Egg Muffins With Cheese And Herbs twist.
For low-carb lovers, this is a great Low-Carb Broccoli Egg Breakfast option.
I’ll admit I once under drained broccoli. Result: soggy centers. Big lesson dry the veg well. Now I blanch and pat dry every time.
Ready to move on? Next up is the ingredients list and a short equipment note. I’ll walk you through every step, from simple sauté to perfect crustless mini frittatas.
Ingredients & Equipment
Main Ingredients
Vegetables
- 2 cups broccoli florets (about 180 g) , finely chopped. Look for bright green, firm stems.
- 1 small yellow onion (about 70 g) , finely diced.
- 1 tbsp olive oil (15 ml) for sautéing. Use extra virgin for flavor.
Egg base
- 10 large eggs (≈ 700 g) , room temperature for better rise.
- 1/4 cup milk (60 ml) — whole or 2% works best.
- 1/4 tsp salt (1.5 g) and 1/4 tsp black pepper (0.5 g) .
- 1/4 tsp garlic powder or 1 small clove garlic , minced.
Cheese & finishing
- 1 cup shredded sharp cheddar (about 113 g) . Use aged cheddar for punch.
- 2 tbsp grated Parmesan (10 12 g) , optional.
- Fresh herbs: 2 tbsp chopped chives or parsley (optional). Notes: Ingredients follow the recipe order. Prep veg first. Whisk eggs second.
Seasoning Notes
Essential combos: salt, black pepper, and garlic powder. Add a pinch of smoked paprika. It wakes the cheese. Aromatics: sautéed onion and a little Parmesan add depth.
Chives feel bright at the end. Quick swaps: no cheddar? Use 1 cup Monterey Jack . No milk? Use unsweetened almond milk.
If you want herb forward muffins, use parsley and thyme. These make great Broccoli Cheddar Egg Muffins or Broccoli Cheese Egg Cups .
Equipment Needed
Essential tools only
- 12-cup muffin tin .
- Large mixing bowl and whisk.
- Chef’s knife and board.
- Skillet for sautéing or blanching pot.
- Measuring cups/spoons or kitchen scale.
- Instant-read thermometer (optional).
Common alternatives
- No muffin tin? Use a mini loaf pan.
- No whisk? Use a fork.
- No silicone liners? Grease the tin well.
I once made a huge batch for a work week. They froze perfectly. Seriously, make a double batch. As Julia Child said, 'People who love to eat are always the best people.
' These Egg Muffins With Cheese And Herbs are proof. They are quick, freezer friendly, and protein packed.
Cooking Method
I love how simple these Broccoli and Cheese Egg Muffins are.
One large egg has about 6 grams of protein.
They make a great Protein Packed Breakfast Muffins option.
Prep Steps
Get your mise en place ready.
Chop 2 cups broccoli very small.
Grate 1 cup sharp cheddar.
Measure eggs, milk, and seasonings.
Save time by prepping the night before.
Keep veggies in a sealed container.
Whisk eggs quickly in the morning.
Safety note: wash hands after raw eggs.
Avoid cross contamination with surfaces.
Cook to safe temperature for eggs.
step-by-step Process
- Preheat oven to 350° F ( 175° C) .
- Blanch broccoli 45 60 seconds , then drain well.
- Whisk 10 eggs, 1/4 cup milk, salt, and pepper.
- Stir in broccoli, onion, and 1 cup cheese.
- Fill 12 cups to about three-quarters full.
- Bake 18– 22 minutes until tops are lightly golden.
- Check doneness. Centers should spring back.
- Optional: confirm internal temp 165° F ( 74° C) .
Visual cues matter more than a timer.
Look for light golden tops.
Muffins will pull slightly from the tin.
Pro Tips
Use room-temperature eggs for even texture.
Drain broccoli completely to avoid soggy centers.
Reserve a little cheddar for a crisp top.
Avoid these mistakes.
Don’t overfill muffin cups.
Don’t skip draining the broccoli.
make-ahead idea: bake double batches.
Cool completely, then freeze in a single layer.
Reheat from frozen for quick breakfast.
Oh my gosh, I once forgot to drain broccoli.
The muffins were soggy and sad.
Now I always shock broccoli in ice.
These work as Crustless Mini Frittatas too.
They also serve as Low-Carb Broccoli Egg Breakfast bites.
If you want, call them Broccoli Cheddar Egg Muffins or Broccoli Cheese Egg Cups .
Try them. You’ll love the convenience.
They’re true Freezer Friendly Breakfast Egg Muffins winners.
Recipe Notes quick heads up
I’m obsessed with Broccoli and Cheese Egg Muffins . They saved my rushed mornings. Fun fact: studies show protein at breakfast cuts cravings later.
True story I once overfilled cups and got a cheesy volcano. Learn from me. Don’t overfill.
Serving suggestions
Plate the muffins on a simple white dish. Sprinkle chopped chives. Serve two per person. For brunch, pair with a crisp mixed greens salad. Toasted sourdough works great too.
These aren’t just muffins. Think of Broccoli Cheddar Egg Muffins or Broccoli Cheese Egg Cups . They look fancy beside roasted sweet potato cubes.
For kids, call them Mini Egg Muffins With Cheese And Veggies . Adults love them with a smear of pesto.
Beverage pairing is easy. Fresh coffee or espresso in the morning. For brunch, a light sparkling wine or iced green tea. I like a small glass of tomato juice sometimes.
Storage tips
Cool fully before storing. Refrigerate in an airtight container. They last up to four days.
Freeze for longer. Lay cooled muffins on a tray first. Freeze until firm. Then bag them. Label with date. These are perfect make-ahead Egg Muffins and Freezer Friendly Breakfast Egg Muffins .
Reheat from fridge in the microwave for about 1 2 minutes . From frozen, microwave 90 120 seconds . Oven reheat works too.
Warm at 350° F ( 175° C) for 10 15 minutes . Use an instant read thermometer if nervous. Eggs should reach 165° F ( 74° C) .
Variations
Want low-carb? Skip the milk and use extra eggs. This becomes a Low-Carb Broccoli Egg Breakfast .
dairy-free swap? Use plant milk and a vegan cheddar. Try herbs instead of cheese. That gives you an Egg Muffins With Cheese And Herbs vibe when you add lighter cheese.
Seasonal swaps are fun. Spring: add asparagus tips. Fall: roasted squash cubes. Or make an Egg Cheese Broccoli Muffin with ham.
Nutrition basics
Two muffins are roughly 240 calories. They pack about 16 grams protein. These are real Protein Packed Breakfast Muffins . Rich in calcium and vitamin C from broccoli. Simple, filling, and balanced.
Crustless and portable, they are tiny Crustless Mini Frittatas . Try them. They’ll change your mornings. Honestly, you’ll thank me later.
Frequently Asked Questions
What exactly are Broccoli and Cheese Egg Muffins and are they healthy?
They’re individual crustless mini-frittatas made with eggs, chopped broccoli, and melty cheddar perfect for grab-and-go breakfasts or a brunch spread with a pot of tea.
A typical serving (2 muffins) is roughly 240 kcal with about 16 g protein and moderate fat, making them a filling, low-carb option compared with many pastries. You can cut calories or sodium by using lower-fat milk and cheese or adding more veggies to bulk up fiber and nutrients.
How do I stop my egg muffins from turning out soggy?
Keep the broccoli finely chopped and as dry as possible blanch and shock, or sauté and then pat dry, so excess water doesn’t steam into the eggs. Don’t overdo the milk (1/4 cup for 10 eggs is plenty), fill the cups to about 3/4, and bake until the edges are set; carryover heat will finish the centers.
Using room-temperature eggs and a hot oven helps them set evenly and avoid a gummy texture.
Can I make Broccoli and Cheese Egg Muffins ahead and freeze them?
Yes they store very well: refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Cool completely, freeze in a single layer on a tray, then transfer to a zip bag to prevent sticking and freezer burn.
Reheat from refrigerated in the microwave for 1 2 minutes, or from frozen for 90 120 seconds; alternatively, reheat in a 350°F (175°C) oven for 10 15 minutes for a crisper edge.
What are easy swaps or tasty add-ins if I want a different flavour?
Try ham & cheddar, spinach & feta, or a Mexican version with roasted red pepper, cilantro and pepper jack each only needs a small tweak in quantities. You can swap broccoli for cauliflower, asparagus or well-drained sautéed spinach, and use almond or oat milk if you want dairy-free; choose stronger cheeses sparingly to avoid overpowering the egg.
Keep moisture and cooking times in mind when switching veggies to prevent sogginess.
How can I tell when the muffins are done without overbaking?
Look for lightly golden tops and edges that have pulled slightly from the tin and centers that spring back when gently pressed that usually happens around 18 22 minutes at 350°F (175°C). If you want a precise check, the internal temperature should reach 165°F (74°C).
Remove them as soon as these cues appear to avoid dry, rubbery muffins; they’ll finish cooking a touch from residual heat.
Cheesy Broccoli Egg Muffins Easy Makeahead Mini
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 240 calories |
|---|---|
| Protein | 16 g |
| Fat | 17 g |
| Carbs | 5 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 650 mg |
