Meal Prep Broccoli and Cheese Egg Muffins
Savory egg muffins packed with protein, veggies, and cheesy goodness, perfect for quick breakfasts or nutritious snacks.
- 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 the eggs, milk, salt, and pepper until well combined.
- Gently fold in the chopped broccoli and shredded cheese, adding any optional ingredients if desired.
- Lightly grease a muffin tin with cooking spray.
- Pour the egg mixture evenly into the muffin cups, filling them about three-quarters full.
- Bake for 20-25 minutes, or until the muffins are puffed and golden brown.
- Allow to cool slightly in the tin, then gently remove each muffin.
- Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
Notes
For a spicy twist, substitute cheese with pepper jack or add cooked bacon.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 250mg