Easy Make-Ahead Broccoli Cheddar Egg Muffins are full of veggies and protein for a healthy breakfast on busy mornings. This recipe is perfect for weekend meal prep! (gluten-free, vegetarian)
Great news! I have FINALLY graduated with my master’s degree in clinical nutrition from UT Southwestern! (Yes, the dramatic all-caps was necessary.) That means no more school for me and I am this close to becoming a registered dietitian! All I have to do is pass my registration exam. Although I am done with school, somebody else I know (yep, Mr. Table!) is going back to school here in a couple of weeks just like many of you and your kiddos.
As we transition into fall and back-to-school season, it’s back to rushed mornings and busy days, which means sometimes breakfast is the first thing to be bumped off of the ‘important things to do’ list. But on busy days, it is even more important to get a nutritious start to keep you going. Which is why I made you a delicious, healthy, make-ahead breakfast that you can grab on your way out the door to keep you full through to lunch.
Eggs are an absolute must on most days for me. They are an easy source of protein and go wonderfully alongside veggies (yay!). Of course, I know most people don’t have time to make a full breakfast every day, so I wanted to make sure these make-ahead broccoli cheddar egg muffins were easy to prepare ahead so you can still eat a nutritious breakfast. I love that they pack in protein and veggies in an easy-to-grab cup. Just add some fruit, a piece of toast, or a cup of yogurt to go alongside them, and you’ll be good to go for hours.
I love the classic combination of broccoli and cheddar in these delicious egg muffins, but feel free to use any veggies or cheese you have on hand. You could also add some cooked chopped ham or sausage crumbles if you’d like for a little extra protein. Customize them to your liking for the perfect make-ahead, grab-and-go breakfast on the run and enjoy not being starving all morning!
Easy Make-Ahead Broccoli Cheddar Egg Muffins
Easy Make-Ahead Broccoli Cheddar Egg Muffins are full of veggies and protein for a healthy breakfast on busy mornings! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 egg cups 1x
- Category: Breakfast
- Method: Baked
Ingredients
- 1 cup chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- 5 large eggs, beaten
- 1/4 cup milk
- 1/4 tsp mustard powder
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Preheat oven to 350°F. Line muffin tin with 6 cupcake liners. Spray liners lightly with oil.
- Divide broccoli and cheese between liners. Whisk together eggs, milk and spices. Pour egg mixture over broccoli in each liner.
- Bake for 20-30 minutes, or until eggs are set. Remove from the oven and enjoy! Allow extras to cool before refrigerating or freezing in an airtight container.
Keywords: Breakfast, Meal Prep, Eggs, Broccoli
Love this recipe? PIN it!
Hi there, can you substitute actual mustard instead of mustard powder ?
Hi Kim, using regular mustard will add a bit of tang since it’s got quite a bit of vinegar. If you don’t have mustard powder you can simply leave it out!
I made these and they are the best i have tasted
Hi Alan,
I’m glad you enjoyed them! Thanks for stopping by.
These look awesome. If I make a bunch and refrigerate, 1) how long will they stay good in the ‘frig and 2) what’s the best way to reheat? Thanks!
Hi Amy! They’ll stay good in the refrigerator for up to 5 days, or you can freeze them. To reheat, I’d wrap them in a damp paper towel and microwave for 30 seconds to 1 minute (longer form the freezer).
Can you substitute using just egg whites? If so, how much?
Hi Deedee! I’m sure you can, you’ll just have to make sure to oil your muffin cups well. I’d use about 8 egg whites or 1 cup of liquid egg whites.
YAY! Congrats! Good luck on your exams! I love silicone muffin cups too! I have a set that is heart shaped and my daughter loves them! 🙂
Thank you! 🙂