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. 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
Scale
- 1 cup chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- 5 large eggs
- 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
- 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
Find it online: https://livelytable.com/make-ahead-broccoli-cheddar-egg-cups/