What makes broccoli cheddar egg muffins a healthy breakfast option?

They’re high in protein, low in carbs, and filled with nutrient-rich ingredients like eggs and broccoli. These muffins support energy, satiety, and muscle repair without the sugar crash of traditional breakfasts.

Can I freeze broccoli cheddar egg muffins for meal prep?

Absolutely. Once cooled, wrap each muffin individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven for a warm, satisfying bite.

How do I keep egg muffins from sticking to the pan?

Use silicone muffin molds or parchment liners. If using a metal pan, be sure to grease it well with olive oil or avocado oil spray to prevent sticking.

What’s the best cheese to use in broccoli egg muffins besides cheddar?

Mozzarella, feta, Swiss, or goat cheese all work beautifully depending on your taste preferences. Stick to ¼ cup to maintain the ideal texture.

Are broccoli cheddar egg muffins suitable for toddlers and kids?

Yes! Just chop the broccoli finely and opt for mild cheeses. Bake in mini muffin tins for little hands. They’re soft, nutritious, and mess-free.

How long do broccoli cheddar egg muffins last in the fridge?

Stored properly in an airtight container, they stay fresh for up to 5 days. For longer storage, freeze and reheat as needed.

Broccoli Cheddar Egg Muffins – The Best 5-Ingredient Snack

Name: Broccoli Cheddar Egg Muffins – Comfort food meets clean fuel.
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: American
Ingredients: 6 eggs; ½ cup chopped steamed broccoli; ¼ cup shredded sharp cheddar; ¼ tsp onion powder

Broccoli Cheddar Egg Muffins – Comfort food meets clean fuel.

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These protein-packed Broccoli Cheddar Egg Muffins are the perfect balance of healthy and satisfying. Made with simple, real ingredients, they’re ideal for breakfast meal prep, post-workout fuel, or quick family snacks. Light, cheesy, and filled with tender broccoli, they’re easy to make and even easier to love.

Author: Sophie - Top Choice Recipes
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Yield: 6 muffins 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

6 eggs
½ cup chopped steamed broccoli
¼ cup shredded sharp cheddar
¼ tsp onion powder

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Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).

Step 2: Whisk the Eggs
In a medium bowl, crack the eggs and whisk until smooth and fully combined.

Step 3: Add the Ingredients
Add the chopped steamed broccoli, shredded cheddar, and onion powder to the eggs. Stir well to combine.

Step 4: Fill the Muffin Tin
Grease or line a 6-cup muffin tin. Divide the egg mixture evenly among the cups.

Step 5: Bake the Muffins
Bake in the preheated oven for 20–22 minutes, or until the muffins are set and lightly golden on top.

Step 6: Cool and Serve
Let the muffins cool for about 5 minutes before removing from the tin and serving.

Notes

Store in an airtight container in the fridge for up to 5 days.
Freeze extras and reheat in the microwave or oven for a quick meal.
Swap cheddar with feta or mozzarella for variety.
Chop broccoli finely if serving to toddlers.

Nutrition

Serving Size: 2 muffins
Calories: 190
Sugar: 1g
Sodium: 280mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 15g
Cholesterol: 375mg

Find it online: https://www.topchoicerecipes.com/broccoli-cheddar-egg-muffins/