Easy make-ahead broccoli cheddar egg muffins are full of veggies and protein for a healthy breakfast on busy mornings. This high protein, low carb recipe is perfect for weekend meal prep! (gluten-free, vegetarian)
On busy mornings, it always helps to have a nutritious breakfast waiting on you. These are often the mornings that it's most important to fuel up, too! Lucky for you, these broccoli cheddar egg muffins are the perfect healthy and delicious breakfast to meal prep on weekends (or a weeknight!) to eat on busy weekday mornings.
Why You'll Love These Egg Muffins
These broccoli cheddar egg muffins are perfect for a quick breakfast or snack because they're:
- High in protein - Protein is essential for staying power in meals and snacks, and it's especially important first thing in the morning! Eggs are a great source of protein that's also affordable!
- Super easy to meal prep - These muffins take 5-10 minutes of active prep time and minimal work!
- Perfect for taking on the go
- Delicious! Who doesn't love the combination of broccoli and cheddar?
How To Make Broccoli Cheddar Egg Muffins
- Chop the broccoli into small florets and divide it among the 6 lined muffin tin cups. Sprinkle the cheese on top of the broccoli.
- Whisk the eggs, milk, and spices.
- Pour the eggs over the broccoli and cheese.
- Bake at 350°F for 20-25 minutes or until the eggs are set.
Tips and Recipe Variations
- Frozen broccoli works in place of fresh. I thaw it and chop it before adding to the cups.
- I love silicone muffin cups for egg muffins because they prevent sticking really well.
- Feel free to add different veggies, cheeses or even meat to make these your own!
Storage, Freezing and Reheating
Store baked egg muffins in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months. Reheat muffins in the microwave, covered, for 30-60 seconds in the microwave. Thaw frozen muffins in the refrigerator overnight before reheating them.
More Make-Ahead Breakfasts You'll Love
- Healthy Meal Prep Breakfast Sandwiches
- Peanut Butter Banana Baked Oatmeal
- Veggie Sweet Potato Breakfast Casserole
- Overnight Slow Cooker Cranberry Apple Oatmeal
- Quinoa Veggie Egg Muffins
Did you make this recipe? Please leave a star rating in the comments!
PrintEasy 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. This high protein, low carb recipe is perfect for weekend meal prep! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 egg cups 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 cup chopped broccoli florets
- ½ cup shredded cheddar cheese
- 5 large eggs
- ¼ cup milk
- ¼ teaspoon mustard powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Heat oven to 350°F. Line a muffin tin with 6 cupcake liners. Spray liners lightly with oil.
- Divide chopped 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 completely before refrigerating or freezing in an airtight container.
Notes
- Frozen broccoli works in place of fresh. I thaw it and chop it before adding to the cups.
- I love silicone muffin cups for egg muffins because they prevent sticking really well.
- Feel free to add different veggies, cheeses or even meat to make these your own!
- Store baked egg muffins in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months. Reheat muffins in the microwave, covered, for 30-60 seconds in the microwave. Thaw frozen muffins in the refrigerator overnight before reheating them.
Keywords: broccoli cheddar egg muffins, easy vegetarian egg muffins, meal prep broccoli egg cups
Tina says
Delicious!
★★★★★
Kaleigh says
So glad you like them, Tina!
Kim says
Hi there, can you substitute actual mustard instead of mustard powder ?
Kaleigh says
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!
Alan says
I made these and they are the best i have tasted
Kaleigh says
Hi Alan,
I'm glad you enjoyed them! Thanks for stopping by.
Amy Howard says
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!
Kaleigh says
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).
Deedee says
Can you substitute using just egg whites? If so, how much?
Kaleigh says
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.
joyfoodsunshine says
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! 🙂
Kaleigh says
Thank you! 🙂