Are you ready to elevate your breakfast game with a delightful twist on a classic? These Cheddar Broccoli Egg Muffins are not only packed with flavor but are also incredibly easy to make! Perfect for busy mornings or a quick snack, these little powerhouses of nutrition will have you coming back for more. Imagine biting into a fluffy muffin filled with vibrant broccoli and rich cheddar cheese—it's a breakfast dream come true! Don't miss out on this recipe that will transform your mornings into something extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup broccoli florets, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Steam the chopped broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and allow to cool slightly, then pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until well combined and slightly frothy.
- Add milk, salt, and black pepper to the whisked eggs. Continue whisking to incorporate all ingredients evenly.
- Fold in the shredded cheddar cheese and cooled broccoli florets into the egg mixture, ensuring they are distributed throughout.
- Using a ladle or measuring cup, carefully pour the egg mixture into each muffin tin cavity, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffy, golden around the edges, and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. Use a knife to gently loosen the edges before removing.
- Serve warm or store in an airtight container in the refrigerator for up to 4 days. Can be reheated in the microwave for 20-30 seconds.
Tips
- Prep Ahead: To save time in the morning, you can prepare the broccoli and whisk the egg mixture the night before. Just store them separately in the fridge and combine them in the morning for a quick bake!
- Customize Your Fillings: Feel free to get creative! Add diced bell peppers, cooked bacon, or even some spinach to customize your muffins to your taste.
- Don’t Overfill: When pouring the egg mixture into the muffin tin, fill each cavity about 3/4 full to allow room for the muffins to rise without overflowing.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins in the last few minutes of baking. They should be puffy and golden, and a toothpick should come out clean when inserted in the center.
- Storage Tips: These muffins can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the microwave for a quick breakfast on the go!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 2g
Protein: 9g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 170mg
