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Home » Recipes » Breakfast
5 from 2 ratings

Egg Muffins with Broccoli and Cheddar

May 16, 2015 by Christy Gurin (updated October 30, 2024) | 5 Comments

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These mini broccoli cheddar egg muffins are just like crustless quiches – fancy but easy as can be! They’re a great quick weekday breakfast option since they reheat well and are easily customizable to your or your kid’s preferences.

These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.

What do you do when you’ve got an excess of farm fresh eggs that you can’t fathom letting go to waste?? Well, if you’re an ‘on the go’ breakfast lover like me, you whip up a batch of egg muffins on the weekend and eat them all week long. Multiple problems solved with one solution.

I think I’ve made my love for breakfast abundantly clear in past posts for breakfast recipes, it’s pretty much my fav meal without fail every time. Sweet breakfasts like this apple cinnamon baked oatmeal definitely have their time and place, but savory is usually what I crave to start the day.

These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.

This egg muffin recipe is really pretty flexible in terms of ingredients. If you’re short an egg, you can get away with adding a touch more milk. If you’ve got peppers, mushrooms, or any other tasty veggie – throw it in. I used broccoli and cheddar because its what I had on hand, but you can use whatever you want.

These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.

I also chose to make these meatless because, umm hello eggs. Eggs are nutritious and act as a great protein source that will keep you full for hours. That being said, its totally cool to add a touch of ham or any other breakfast meat you want so desired. Me, I prefer to keep them vegetarian (for those of you herbivores that eat eggs) so I normally skip that altogether.

But, on the other hand, let’s talk about cheese. I really don’t think this recipe can be made cheese-less. It does A LOT for flavor, consistency, and overall devour-ability so please please leave it in.

These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.

Although not necessary, having a silicone muffin tray really helps with recipes like this. I used my Demarle version and they popped right out of the muffin cups, no problem at all. I know Demarle is craaaazy expensive though and I’ve never really seen much of a difference between it and the cheaper versions.

My little sis sold Demarle a few years back (think Mary Kay party style) so I’ve got a cupboard full that I got at a high discount, but I like my cheap silicone bakeware (like this) just as much and have plenty of that too. Nothing beats nonstick I tell ya.

These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.

If you’re not convinced though and want to stick to old faithful metal, just make sure to grease your regular muffin tin really well or these little suckers will stick when you go to pop them out.

These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.
These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.
These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.

Another thing I love about these egg muffins is the re-heat-ability (hyphens mean that I can get away with calling that a word right? Good.).  This makes ’em perfect for quick weekday mornings when breakfast is a 2 minute ordeal, with bonus points for being portable.

I microwaved mine for about 25 seconds which was perfect for my microwave, but you might want to do less the first time in yours to avid over heating. Pairing a couple of these with a piece of fruit rounds out the breakfast for maximum staying power.

These mini broccoli cheddar egg muffins are just like crustless quiches - fancy but easy as can be! Each one has over 4 grams of protein and under 60 calories.
Recipe
Mini egg muffins with herbs on a white plate, accompanied by a sliced grapefruit. Broken eggshells and a cloth are in the background.
Recipe
5 from 2 ratings
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Egg Muffins with Broccoli and Cheddar

Created by: Christy Gurin
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Print Recipe
Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
10 servings
These mini egg muffins are just like crustless quiches – fancy but easy as can be! They are broccoli and cheddar but they can be customized to your preferences.
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Ingredients
 

  • 8 eggs
  • 1/2 cup milk (I used 2%)
  • 1 Tbsp. fresh parsley (chopped)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. hot sauce (optional – I used Tapatio)
  • 1 tsp. Dijon mustard
  • 2 cups broccoli florets (chopped into bite sized pieces)
  • 1 cup chopped onion
  • 1 tsp. coconut oil (or other oil type)
  • 1 tsp. minced garlic
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat oil in a small pan over medium heat. Add chopped onion and saute for 3-4 minutes until starting to turn translucent. Add broccoli and garlic and saute another 2-3 minutes to soften, stirring to evenly cook.
  • In a medium to large bowl, beat eggs and milk together using an electric mixer or wire whisk. Add parsley, salt, pepper, hot sauce, and mustard and beat to mix well.
  • If using a metal mini-muffin tin, grease each muffin cup with cooking spray or rub with oil (be thorough!). This step is not needed if using silicone cookware. If using silicone cookware, make sure to place a cookie sheet underneath to avoid spillage and make it each to remove later on.
  • Split veggie mixture between each prepared mini-muffin cup (each should be approximately 1/3 full).
  • Sprinkle cheese on top of veggies.
  • Pour beaten egg mixture over veggies, leaving a small amount of space at the top to avoid overflow while baking.
  • Place in oven and bake for 12 – 14 minutes until set. Don’t over bake or eggs will be rubbery!
  • Remove from oven and let cool for 5-10 minutes before tracing around each egg muffin with a butter knife too loosen and remove from pan.
  • Serve immediately or store in an airtight container in the fridge and reheat using the microwave. These egg muffins will last for 4-5 days.

Nutrition

Calories: 122kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 144mg | Sodium: 199mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 19.9mg | Calcium: 129mg | Iron: 1mg

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posted in: Breakfast, Egg, Gluten-Free, Keto, Low-Carb, Meal Prep, Oven, Vegetarian

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Reader Interactions

    5 from 2 votes (2 ratings without comment)

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    If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. I read every review and your support means a lot to me!

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    Comments & Reviews

  1. Christy says

    January 1, 2023

    My daughter loves them too! and the parsley is definitely optional. 😉

    Reply
  2. Anne froelich says

    November 20, 2015

    I love these fast and easy breakfast for my grandson who is in college and leaves early in the morning

    Reply
    • Christy says

      November 20, 2015

      Glad you and your grandson like them!

      Reply
  3. Christy says

    May 18, 2015

    They’re easy and re-heat pretty well – perfect weekday breakfasts! 🙂

    Reply
  4. Sammie says

    May 16, 2015

    Hi, I love the look of these muffins. Eggs are definitely my go-to comfort food, I could eat them for breakfast, lunch and dinner. Thanks for the fab recipe. Pinned!!! Sammie

    Reply

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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