Easy Make-Ahead Broccoli Cheddar Egg Muffins

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

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)


  • 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


  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.


  • 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