Description
Fluffy, savory egg muffin cups packed with chopped broccoli and sharp cheddar cheese. These gluten-free, protein-packed breakfast bites are perfect for meal prep and ready in under 25 minutes.
Ingredients
Scale
- 10 large eggs
- ¼ cup heavy cream or whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup broccoli florets, finely chopped
- ½ cup sharp cheddar cheese, shredded
- ½ teaspoon garlic powder
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin.
- Wash and pat dry broccoli florets, removing tough stems. Chop into very small pieces (rice-sized) using a food processor or knife.
- In a large bowl, crack eggs and add heavy cream, salt, pepper, and garlic powder. Whisk vigorously for 30 seconds to incorporate air.
- Add the chopped broccoli and shredded cheese to the egg mixture. Stir gently to combine evenly.
- Divide the mixture evenly among the 12 muffin cups, filling them about ¾ full.
- Bake for 18-20 minutes until tops are golden brown and centers are set (not jiggly).
- Let cool in the pan for 5 minutes before removing with a knife.
- Serve warm or store for later.
Notes
Chop broccoli very finely to ensure even cooking and binding. If broccoli is old, blanch it for 30 seconds then plunge into ice water to keep it bright green. For meal prep, let muffins cool completely before storing to prevent sogginess. Reheat in microwave with a damp paper towel for 30-45 seconds.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 85
- Sodium: 140
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 1
- Fiber: 0.5
- Protein: 7
Keywords: egg muffins, broccoli breakfast, gluten-free breakfast, meal prep, healthy breakfast, cheesy eggs, quick breakfast