Broccoli and Cheddar Egg Muffins Recipe

Introduction

These Broccoli and Cheddar Egg Muffins are a simple, delicious way to enjoy a nutritious breakfast or snack. Packed with fresh vegetables and melted cheddar, they’re easy to make and perfect for meal prep.

Ingredients

• 8 small eggs
• 1/4 cup milk
• 1 cup broccoli florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup red bell pepper, diced
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.
3. Step 3: Stir in the broccoli florets, shredded cheddar, and diced red bell pepper until evenly combined.
4. Step 4: Pour the egg mixture into the muffin cups, filling each about three-quarters full.
5. Step 5: Place the muffin tin inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin.
6. Step 6: Bake for 18-20 minutes, or until the egg muffins are fully set.
7. Step 7: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Sprinkle with chopped fresh chives before serving.

Tips & Variations

• For extra flavor, try adding cooked bacon or sautéed mushrooms to the egg mixture.
• Use other cheeses like feta or mozzarella for a different twist.
• Swap broccoli for spinach or kale for a change in greens.
• If you prefer a dairy-free option, substitute milk with unsweetened almond or oat milk.

Storage

Store the egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for about 30-45 seconds or until warmed through. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg muffins ahead of time?

Yes, they are perfect for meal prep! Prepare them in advance and store in the fridge or freezer for quick breakfasts throughout the week.

Can I use frozen vegetables instead of fresh?

Frozen vegetables can be used but make sure to thaw and drain any excess moisture before adding them to the egg mixture to avoid sogginess.

Broccoli and Cheddar Egg Muffins Recipe

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★★★★★

4.8 from 107 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 12 egg muffins 1x
• Diet: Low Fat

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Description

Delicious and nutritious Broccoli and Cheddar Egg Muffins, perfect for a quick breakfast or snack. These savory muffins combine fresh broccoli, cheddar cheese, and red bell pepper baked to perfection in a water bath for a tender texture. Garnished with fresh chives, they are easy to make and packed with protein and wholesome ingredients.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 8 small eggs
• 1/4 cup milk
• Salt, to taste
• Black pepper, to taste

Vegetables & Cheese

• 1 cup broccoli florets, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup red bell pepper, diced

Garnish

• 2 tablespoons fresh chives, chopped

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Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C). Grease a 12-cup muffin tin or line with paper liners for easy removal of the egg muffins.
2. Mix Eggs and Milk: In a mixing bowl, whisk together 8 small eggs, 1/4 cup milk, salt, and pepper until the mixture is smooth and well combined.
3. Add Vegetables and Cheese: Fold in 1 cup chopped broccoli florets, 1/2 cup shredded cheddar cheese, and 1/4 cup diced red bell pepper into the egg mixture until evenly distributed.
4. Fill Muffin Cups: Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
5. Prepare Water Bath: Place the muffin tin inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches about halfway up the sides of the muffin tin. This water bath helps cook the muffins gently and evenly.
6. Bake Egg Muffins: Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and a toothpick inserted comes out clean.
7. Cool and Garnish: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Garnish each muffin with freshly chopped 2 tablespoons of fresh chives before serving.

Notes

• Using a water bath ensures gentle, even cooking for a tender texture.
• You can customize these muffins by adding other vegetables like spinach or mushrooms.
• Egg muffins can be stored in the refrigerator for up to 3 days and reheated.
• Make sure not to overfill the muffin cups to prevent overflow during baking.
• Using fresh chives adds a mild onion flavor and bright color to the muffins.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: egg muffins, broccoli egg muffins, breakfast muffins, cheddar cheese muffins, healthy breakfast, protein muffins, baked egg cups