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Broccoli and Cheese Egg Muffins Recipe

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4.2 from 10 reviews

These Broccoli and Cheese Egg Muffins are a delicious, high-protein breakfast or brunch option that’s perfect for meal prep. Made with steamed broccoli, eggs, and a blend of cheddar and Pecorino Romano cheeses, these muffins are easy to prepare, bake, and enjoy on the go. They provide a nutritious start to your day with a great balance of protein, fiber, and healthy fats.

  • Total Time: 35 minutes
  • Yield: 9 egg muffins (serving size: 2 egg muffins per person, serves 4)

Ingredients

Vegetables

  • 4 cups broccoli florets

Egg Mixture

  • 4 whole large eggs
  • 1 cup egg whites
  • 1 tsp olive oil
  • Salt and fresh pepper, to taste

Cheese

  • 1/4 cup reduced fat shredded cheddar cheese (such as Sargento)
  • 1/4 cup Pecorino Romano cheese, grated (or Parmesan cheese)

Other

  • Olive oil spray (for greasing muffin tin)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the egg muffins.
  2. Steam the broccoli: Place the broccoli florets in a steamer or a pot with a little water and steam for about 3 to 5 minutes until just tender.
  3. Prepare the broccoli: Once cooked, crumble the broccoli into smaller pieces. Add 1 teaspoon olive oil, salt, and fresh pepper, mixing well to evenly season the broccoli.
  4. Grease the muffin tin: Generously spray a standard-sized non-stick muffin tin with olive oil spray to prevent sticking.
  5. Fill muffin cups with broccoli: Spoon the seasoned broccoli mixture evenly into 9 muffin tin cups to form the base layer.
  6. Mix the egg batter: In a medium bowl, beat together the whole eggs, egg whites, grated Pecorino Romano, salt, and pepper until combined.
  7. Add the egg mixture: Pour the egg mixture over the broccoli in each muffin cup, filling them a little more than 3/4 full.
  8. Top with cheddar cheese: Sprinkle the shredded reduced fat cheddar evenly on top of each filled muffin cup.
  9. Bake the muffins: Place the muffin tin in the oven and bake for about 20 minutes, or until the egg muffins are fully cooked and set.
  10. Serve and store: Serve the muffins immediately or allow to cool, then wrap leftovers in plastic wrap and refrigerate. These muffins can be enjoyed throughout the week as a convenient breakfast or snack.

Notes

  • Make sure not to overcook the broccoli during steaming; it should be tender but not mushy.
  • Use a non-stick muffin tin and sufficiently grease it to easily remove muffins without breaking.
  • Feel free to swap Pecorino Romano for Parmesan cheese based on availability or taste preference.
  • These egg muffins can be refrigerated for up to 5 days and reheated in the microwave for a quick breakfast.
  • Adjust salt and pepper according to your dietary needs or taste.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/broccoli-and-cheese-egg-muffins-recipe/