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Broccoli and Cheese Breakfast Muffins

Broccoli and Cheese Breakfast Muffins

Make these easy Broccoli and Cheese Breakfast Muffins for a healthy, protein-packed breakfast. Perfect for meal prep and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 breakfast muffins
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup broccoli florets finely chopped
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup milk
  • ¼ cup diced onion
  • 1 tablespoon chopped chives optional
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Nonstick cooking spray

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 12-cup muffin pan with nonstick cooking spray.
  3. Steam or microwave the broccoli for 2 to 3 minutes until just tender. Let it cool slightly.
  4. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
  5. Stir in the broccoli, shredded cheddar cheese, diced onion, and chives.
  6. Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden.
  8. Allow the muffins to cool in the pan for 5 minutes before removing.
  9. Serve warm or let cool completely for meal prep.

Notes

  • Finely chop the broccoli so it cooks evenly.
  • Don't overfill the muffin cups, as the eggs will puff while baking.
  • Freshly shredded cheese melts better than pre-shredded cheese.
  • Let the muffins cool slightly before removing them from the pan.
  • Silicone muffin liners make cleanup easier.