• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Lively Living
    • Baby Led Weaning
    • Pregnancy
    • Lively Littles Recipes
    • Baby Lifestyle
  • About
    • Work With Me
    • Contact
  • Resources
    • FAQ
    • Discount Codes
  • Shop
  • Nutrition
  • Natural Living
  • Body Love
  • Sustainability

Lively Table logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lively Living
  • About
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast

    By Kaleigh McMordie - August 15, 2016, Updated July 22, 2021

    Make-Ahead Broccoli Cheddar Egg Muffins

    Jump to Recipe·Print Recipe
    Broccoli Cheddar Egg Muffins on a cooling rack with text overlay.

    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)

    Broccoli Cheddar Egg Muffins on a wire cooling rack with a bowl of broccoli and a bowl of cheese in the background.

    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.

    overhead view of ingredients needed to make broccoli cheddar egg muffins on a white marble background.

    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

    four image collage showing steps for making Broccoli Cheddar Egg Muffins.
    1. Chop the broccoli into small florets and divide it among the 6 lined muffin tin cups. Sprinkle the cheese on top of the broccoli.
    2. Whisk the eggs, milk, and spices.
    3. Pour the eggs over the broccoli and cheese.
    4. 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!
    Broccoli Cheddar Egg Muffins on a wire cooling rack.

    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!

    Print

    Easy Make-Ahead Broccoli Cheddar Egg Muffins

    closeup of broccoli cheddar egg muffins on a wire cooling rack.
    Print Recipe

    ★★★★★

    5 from 1 reviews

    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)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 6 egg cups 1x
    • Category: breakfast
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale
    • 1 cup chopped broccoli florets
    • ½ cup shredded cheddar cheese
    • 5 large eggs
    • ¼ cup milk
    • ¼ tsp mustard powder
    • ⅛ tsp garlic powder
    • ⅛ tsp salt
    • ¼ tsp freshly cracked black pepper

    Instructions

    1. Heat oven to 350°F. Line a muffin tin with 6 cupcake liners. Spray liners lightly with oil.
    2. Divide chopped broccoli and cheese between liners. Whisk together eggs, milk and spices. Pour egg mixture over broccoli in each liner.
    3. Bake for 20-30 minutes, or until eggs are set. Remove from the oven and enjoy!
    4. 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

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

    « Blackberry Peach Kale Salad
    Stone Fruit Panzanella Salad »

    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

    Reader Interactions

    Comments

    1. Jan says

      February 05, 2022 at 6:15 pm

      What does mustard power used for? Can you make with out.?

      Reply
      • Kaleigh says

        February 06, 2022 at 6:36 am

        You can make them without it.

        Reply
    2. Tina says

      January 01, 2020 at 7:13 pm

      Delicious!

      ★★★★★

      Reply
      • Kaleigh says

        January 02, 2020 at 11:27 am

        So glad you like them, Tina!

        Reply
    3. Kim says

      November 13, 2019 at 6:14 pm

      Hi there, can you substitute actual mustard instead of mustard powder ?

      Reply
      • Kaleigh says

        November 19, 2019 at 8:37 am

        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!

        Reply
    4. Alan says

      June 02, 2018 at 3:18 pm

      I made these and they are the best i have tasted

      Reply
      • Kaleigh says

        June 03, 2018 at 3:03 pm

        Hi Alan,

        I'm glad you enjoyed them! Thanks for stopping by.

        Reply
    5. Amy Howard says

      November 04, 2016 at 3:23 pm

      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!

      Reply
      • Kaleigh says

        November 06, 2016 at 9:24 am

        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).

        Reply
    6. Deedee says

      August 21, 2016 at 1:08 pm

      Can you substitute using just egg whites? If so, how much?

      Reply
      • Kaleigh says

        August 21, 2016 at 8:10 pm

        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.

        Reply
    7. joyfoodsunshine says

      August 15, 2016 at 3:57 pm

      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! 🙂

      Reply
      • Kaleigh says

        August 16, 2016 at 9:18 am

        Thank you! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Trending

    • The BEST Skinny Margaritas
    • The Best Easy Pinto Beans
    • Lobster Ravioli with Brown Butter Sauce
    • BBQ Ribs on the Charcoal Grill
    • How To Cook Black Rice
    • How To Make Basic Cake Frosting
    • Easy Weeknight Spaghetti Sauce
    • Simple Roasted Sweet Potatoes

    Subscribe to Get My FREE Ebook: 5 Best Smoothie Recipes!

    overhead view of 5 smoothies with color block and text overlay.

    As Featured in Sidebar Image

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Lively Table