These Cheddar Broccoli Egg Muffins are yummy little bites packed with flavor! Made with eggs, cheese, and fresh broccoli, they’re great for breakfast or a quick snack.
They’re super easy to whip up, and you can even make a batch ahead of time! I love munching on them while running out the door; they really hit the spot! 🥦🧀
Key Ingredients & Substitutions
Eggs: The base of these muffins. I recommend using large eggs for the best results. If you’re looking for a lighter option, you can replace some of the eggs with egg whites, but this may change the flavor and texture slightly.
Broccoli: Fresh broccoli florets add color and nutrients. You could use frozen broccoli too; just make sure to thaw and drain any excess water before adding it to the mix!
Cheddar Cheese: Shredded cheddar adds a cheesy flavor and helps bind everything together. If you prefer, you can swap it with feta or mozzarella for a different taste.
Milk: Adding milk makes the muffins fluffier. If you’re dairy-free, try almond milk or oat milk instead. This will keep the muffins moist without the dairy!
How Do You Ensure the Muffins are Fluffy and Well-Cooked?
To get that light and fluffy texture in your muffins, follow these tips:
- Whisk the eggs thoroughly until they’re well combined. This introduces air, making the muffins lighter.
- If using milk, add it to the eggs and whisk again. It enhances moisture and fluffiness.
- Don’t overmix after adding the broccoli and cheese; just stir until combined. Overmixing can make them dense.
- Keep an eye on the baking time. Every oven is different, so check around 20 minutes. They should puff up and turn golden brown.
Following these steps will help you make delicious, fluffy egg muffins every time! Enjoy!
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1 cup fresh broccoli florets, chopped into small pieces
- 1 cup shredded cheddar cheese
- 1/4 cup milk (optional, for fluffier muffins)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Cooking spray or a little oil for greasing the muffin tin
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 20–25 minutes to bake. In total, you’ll be enjoying these yummy muffins in about 35–40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven to 350°F (175°C). This helps the muffins cook evenly and turn out perfectly fluffy!
2. Mix the Eggs:
In a large bowl, crack all 6 eggs and whisk them together until mixed well. You want them to be a nice, uniform color without any streaks of egg whites or yolks.
3. Add Seasonings and Milk:
If you’re using milk for fluffiness, pour it into the eggs along with the salt, black pepper, garlic powder, and onion powder. Whisk again until everything is smooth and combined.
4. Stir in Broccoli and Cheese:
Now it’s time to add the chopped broccoli florets and shredded cheddar cheese. Gently stir the mixture until the veggies and cheese are evenly distributed throughout the egg mixture.
5. Fill the Muffin Tin:
Carefully pour the egg mixture into your greased muffin tin, filling each cup about 3/4 full to leave room for the muffins to rise.
6. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 20–25 minutes. Keep an eye on them! They should puff up and turn golden on top. To check if they’re done, insert a toothpick into the center—if it comes out clean, they’re ready!
7. Cool and Remove:
Once done, let the muffins cool in the tin for a few minutes. Then, gently run a small spatula or knife around the edges to help release them from the pan.
8. Serve and Store:
Enjoy your Cheddar Broccoli Egg Muffins warm! If you have leftovers, store them in the fridge for up to 4 days. They can be easily reheated in the microwave or oven.
These tasty, protein-packed muffins are a perfect quick breakfast or snack. Enjoy every bite!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Just make sure to thaw the frozen broccoli and drain any excess water before adding it to the mix. Chopping it into smaller pieces will help it cook evenly in the muffins.
How Do I Store Leftovers?
Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in the microwave for about 30–60 seconds or in the oven at 350°F (175°C) for a few minutes until heated through.
Can I Make These Muffins Dairy-Free?
Yes! You can replace the milk with any non-dairy milk like almond or oat milk, and use dairy-free cheese if you like. They will still be delicious and fluffy!
What Other Ingredients Can I Add?
Feel free to customize these muffins! You could add cooked bacon, diced bell peppers, or even spinach for extra flavor and nutrition. Just ensure any additional ingredients are cooked and chopped finely to fit evenly in the muffins!
