These easy egg muffins with broccoli are a fantastic grab and go breakfast idea for busy mornings. This make-ahead, stress-free breakfast is low-carb, high protein and so tasty. Fluffy eggs, earthy broccoli and sharp, salty cheddar baked to perfection – delicious!
Why you should cook this
Convenience – these individual egg bake muffins are so quick and easy to make.
Easily customised – tailor the additions to suit your tastes. See below for some variations.
Suitable for vegetarians
Portion controlled – The individual egg bites help with portion control, making it easier to manage serving sizes and calorie intake.
Meal prep – They are the perfect make-ahead breakfast.
Variations
There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try!
Swap the veggies – some great alternatives include pepper, spinach, chives, peas, grated carrot and kale. It’s always best to finely chop the vegetables so they disperse evenly through the dish.
Swap the cheese – if you don’t like cheddar you could try some crumbled feta, grated mozzarella, small pieces of goat’s cheese or grated parmesan instead.
Add some meat – finely chopped chorizo or bacon or any leftover chicken or ham would taste great in these.
Experiment with herbs and spices – you can incorporate fresh or dried herbs like basil, thyme or dill, as well as spices such as paprika, garlic powder, or onion powder to enhance the flavour.
Make it dairy free – use a vegan milk alternative such as soya or almond milk.
Serve With
These healthy breakfast egg muffins are very versatile. Enjoy them by themselves or, for a more balanced breakfast, serve with a slice of wholemeal toast and a green salad. For a more substantial meal or easy lunch, you could serve them alongside a quinoa salad .
FAQs
Why are my egg muffins watery?
You may have used vegetables with a high water content (tomatoes, spinach, courgette). You can still put these vegetables into an egg muffin but it’s best to fry them for a few minutes in a little oil to remove some of the moisture, then add them to the egg mixture.
You may have also used too many additions or perhaps have not cooked the egg muffins for long enough.
Why are my egg muffin cups rubbery?
You have cooked them for too long. Try reducing the cooking time by a few minutes.
Why did my egg muffins go flat?
The main reason may be that you have beaten your eggs for too long. This breaks down the structure of the egg and they aren’t able to hold their shape when cooked. Try whisking the eggs until just combined.
Why use extra mature cheddar cheese?
This type of cheese will give much more flavour to the muffins than a mild or medium cheddar. It means you can use less of it to get the same flavour, which in turn saves calories.
Ingredients: Egg Muffins with Broccoli and Cheddar
Eggs – I use large chicken eggs and find that 8 are the perfect amount to make 12 muffins
Broccoli
Extra mature cheddar cheese – provides a sharp salty, tangy flavour
Onion – You could substitute with spring or red onion, chives or onion powder.
Milk – i like to use whole milk but you could substitute with semi-skimmed or a non-dairy alternative.
Parsley – flat leaf or curly parsley are fine.
Oregano – dried oregano compliments this dish well.
Olive oil – I like to use olive oil for it’s nutrient profile but you could use vegetable oil or butter to grease the tin.
Garlic – I like to use fresh garlic in these but you could substitute for garlic powder.
Salt and pepper – this dish will not need very much added salt as the feta contains a lot of salt.
How to Make Egg Muffins With Broccoli and Cheddar
- Blanche the broccoli – First bring a saucepan of water to the boil and add your chopped broccoli. Simmer for 2 minutes then drain.
- Fry off the onion and garlic – put the finely chopped onion in a pan with 1 tsp olive oil and fry over a low heat for 3 minutes stirring regularly, until softened. Add the crushed garlic for the final minute.
- Prepare the muffin tin – Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with the olive oil or line with silicone muffin cases.
- Make the egg mixture – In a large mixing bowl, crack the eggs and add the milk. Add the salt and a good grind of pepper then whisk everything together with a fork. Mix until just combined and try to avoid over whisking.
- Add the onion and herbs – Add the onion mixture, chopped parsley and oregano to the egg mixture and stir until evenly distributed.
- Fill the muffin tin with egg mixture – Using a ladle, pour the egg mixture evenly into each of the prepared muffin tin holes, filling each cup about 3/4 full.
- Add the broccoli and grated cheddar – drop a spoonful of broccoli into each muffin hole and sprinkle cheddar on top, distributing it evenly.
- Bake – Place the filled muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are set and the tops are golden brown.
- Cool – Once done, remove the muffin tin from the oven and let the egg muffins cool for a few minutes before carefully removing them from the tin.
- Serve – egg muffins are best served warm or at room temperature.
Storage Instructions
Leftover egg muffins can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat from chilled, place them on a baking tray and cover with foil. Place in a preheated oven (180C) for 5 to 10 minutes or until piping hot.
They can be frozen for up to 3 months. Reheat from frozen in the microwave (2 to 3 minutes) or in the oven at 180C for approximately 20 minutes or until piping hot all the way through.
More great breakfast ideas
Breakfast Egg Muffins with Broccoli and Cheddar
Ingredients
- 8 large eggs
- 1 cup broccoli, chopped into small pieces
- 1/3 cup extra mature cheddar, grated (125g)
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1/4 cup whole milk
- 1 tsp dried oregano
- 2 tbsp chopped parsley
- 1 tbsp olive oil for greasing the tin and frying the onion
Instructions
- Blanche the broccoli – First bring a saucepan of water to the boil and add your chopped broccoli. Simmer for 2 minutes then drain.
- Fry off the onion and garlic – put the finely chopped onion in a pan with 1 tsp olive oil and fry over a low heat for 3 minutes stirring regularly, until softened. Add the crushed garlic for the final minute.
- Prepare the muffin tin – Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with the olive oil or line with silicone muffin cases.
- Make the egg mixture – In a large mixing bowl, crack the eggs and add the milk. Add the salt and a good grind of pepper then whisk everything together with a fork. Mix until just combined and try to avoid over whisking.
- Add the onion and herbs – Add the onion mixture, chopped parsley and oregano to the egg mixture and stir until evenly distributed.
- Fill the muffin tin with egg mixture – Using a ladle, pour the egg mixture evenly into each of the prepared muffin tin holes, filling each cup about 3/4 full.
- Add the broccoli and grated cheddar – drop a spoonful of broccoli into each muffin hole and sprinkle cheddar on top, distributing it evenly.
- Bake – Place the filled muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are set and the tops are golden brown.
- Cool – Once done, remove the muffin tin from the oven and let the egg muffins cool for a few minutes before carefully removing them from the tin.
- Serve – egg muffins are best served warm or at room temperature.
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