These Cheddar Broccoli Egg Muffins are a tasty way to start your day! Full of fluffy eggs, creamy cheddar cheese, and healthy broccoli, they’re perfect for breakfast on the go.
Making them is a breeze! Just mix everything, pour into a muffin tin, and bake. They freeze well too, so you can have a quick meal anytime—score! 😄
Key Ingredients & Substitutions
Eggs: The base of this recipe, eggs give these muffins their fluffy texture. If you’re looking for a vegan alternative, you could use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for every egg.
Broccoli: Fresh broccoli florets work great! If you don’t have fresh, frozen broccoli is a fine substitute. Just make sure to thaw and chop it finely before mixing in.
Cheddar Cheese: Sharp cheddar adds rich flavor. If you’re lactose intolerant or prefer non-dairy options, try a vegan cheese shreds, which can melt nicely in the oven.
Milk: I prefer whole milk for creaminess, but you can use any milk you have, including almond milk or oat milk for a dairy-free version.
How Do I Ensure My Egg Muffins Are Fluffy and Cooked Just Right?
To get the perfect texture in your egg muffins, follow these steps:
- Whisk the eggs and milk thoroughly to incorporate air, making them light.
- Be gentle when folding in the broccoli and cheese to avoid breaking the egg mixture.
- Keep an eye on the baking time; check for a slight jiggle in the center, which indicates they’re fully cooked.
Letting them cool a bit after baking helps them set further, avoiding any unpleasant sogginess. Using a silicone muffin tin can also help them pop out easily! Enjoy your breakfast muffins!
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1 cup broccoli florets, finely chopped (steamed or blanched)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish, optional)
- Cooking spray or oil (for greasing the muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and approximately 22 minutes of baking time. In total, you can have delicious Cheddar Broccoli Egg Muffins ready in about 35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). While it’s heating up, take a moment to lightly grease a 12-cup muffin tin with cooking spray or a little oil to prevent sticking.
2. Whisk the Egg Mixture:
In a large mixing bowl, crack open the eggs and pour in the milk. Use a whisk to blend them together until they’re well combined and look a bit frothy—this adds air for fluffiness!
3. Add Seasonings:
Next, stir in the garlic powder, onion powder, salt, and black pepper. Mixing these in will give the muffins beautiful flavor!
4. Fold in Veggies and Cheese:
Now, gently fold in the finely chopped broccoli florets and shredded cheddar cheese. Be careful not to overmix, as you want to keep that airiness from the eggs.
5. Fill the Muffin Tin:
Evenly distribute your egg mixture into the prepared muffin tin cups. Fill each cup about 3/4 full to allow room for the muffins to rise as they bake.
6. Bake the Muffins:
Pop the muffin tin into your preheated oven. Bake for about 18-22 minutes, or until the muffins are set in the center and have a lovely golden top.
7. Cool and Serve:
Once they’re done, remove them from the oven and let them cool for a few minutes. Then gently remove the muffins from the tin. You can use a butter knife to help if they’re sticking.
8. Garnish and Enjoy:
If you’d like, sprinkle some fresh chopped parsley on top for a pop of color. Serve warm and enjoy! They’re great as is or paired with ketchup or your favorite dipping sauce.
These protein-packed muffins are perfect for breakfast on the go or as a nutritious snack anytime. Enjoy every bite!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a convenient alternative. Just make sure to thaw it completely and chop it finely before mixing it into the egg batter. This ensures even distribution and proper cooking.
How Do I Store Leftover Egg Muffins?
Let the muffins cool completely, then store them in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months; just wrap each muffin in plastic wrap and place them in a freezer bag!
Can I Substitute the Cheddar Cheese?
Yes! You can use any cheese you prefer, like mozzarella, Monterey Jack, or even a dairy-free cheese if you want a lactose-free option. Just keep in mind that different cheeses will slightly alter the flavor.
Can I Add Other Vegetables?
Definitely! Feel free to get creative. Spinach, bell peppers, or even chopped cooked mushrooms would work well in this recipe. Just make sure any added veggies are cooked and moisture-free to prevent sogginess in the muffins.