Meal Prep Broccoli and Cheese Egg Muffins
Easy and nutritious egg muffins packed with broccoli, cheese, and customizable ingredients, perfect for breakfast or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup chopped broccoli (fresh or frozen)
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- Salt and pepper to taste
- Optional: diced onion, bell pepper, or cooked sausage
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and milk; add salt and pepper until everything is well blended.
- Gently fold in the chopped broccoli and shredded cheese, along with any optional ingredients if you’re using them.
- Lightly grease a muffin tin with cooking spray.
- Pour the egg mixture into each muffin cup, filling them about three-quarters full.
- Bake for 20-25 minutes, or until the muffins are puffed and golden brown on top.
- Allow the muffins to cool slightly before removing them from the tin. Store leftovers in the refrigerator or freeze.
Notes
For best results, ensure eggs are at room temperature. Sauté optional veggies before adding for extra flavor. Don’t overmix to keep muffins airy.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg