I love making a ton of these easy to make, high protein recipes Broccoli Cheese Egg Muffins for meal preparation or breakfast on the go.
Broccoli Cheese Egg Muffins
These egg muffins are a great way to start the morning because they’re high in protein, taste great, and fill me up until lunchtime. You can fill them with any combination of veggies, cheese, and meat. I put them in the fridge and then pop them in the microwave for a minute when I need a quick breakfast. I also make egg white muffins if you want something leaner.
You can make these egg muffin liners in many different ways using whatever you have hanging around in your fridge. Here are some more suggestions.
Egg Muffin Variations:
- eggs: I usually like to pair egg whites with whole eggs, but if you prefer to use egg whites, that’s no problem either.
- Green eggs and ham – Add frozen spinach, chopped green onions and ham.
- Kale – Add chopped onions and chopped fresh kale.
- mushrooms and cheese – sliced ​​mushrooms and Swiss cheese.
- Or try these Loaded Egg Muffins.
How long do egg muffins last in the fridge?
You can store egg muffins in the fridge for up to 5 days. Microwave to reheat in 30-second intervals until heated through.
How to make Broccoli Cheese Egg Muffins
More breakfast meal prep ideas
Yield: 4 portions
Serving size: 2 egg muffins
-
Preheat oven to 350F.
-
Steam the broccoli in a little water for about 3 to 5 minutes.
-
When the broccoli is cooked, crumble into smaller pieces and add olive oil, salt, and pepper. Mix well.
-
Generously grease a standard sized non-stick muffin pan with oil and divide the broccoli mixture evenly into 9 cups.
-
In a medium bowl, whisk together egg whites, eggs, grated cheese, salt, and pepper.
-
Pour over broccoli in greased molds until just over 3/4 full.
-
Top with shredded cheddar and bake in the oven until done, about 20 minutes. Serve immediately.
-
Wrap any leftovers in plastic wrap and store in the fridge to enjoy during the week.
Last step:
Please leave a rating and a comment and let us know how you liked this recipe! This helps our business thrive and continue to provide you with free, high-quality recipes.
Portion: 2 egg muffins, Calories: 167 kcal, Carbohydrates: 5 G, Protein: 18 G, Fat: 8.5 G, Cholesterol: 170 mg, Sodium: 317 mg, Fiber: 2.5 G