These Cheddar Broccoli Egg Muffins are cheesy, flavorful, and so easy to make! If you want to incorporate some new veggies into your savory egg breakfast, try steamed broccoli! These egg cups are the perfect make-ahead breakfast, freezer-friendly, and great on the go!
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Why This Recipe Works
Easy and simple - Egg muffins are the perfect recipe to make for a crowd or when you're meal prepping for the week. Just add your steamed broccoli, cheese and onion to a muffin pan and cover with whisked eggs. So much easier than scrambled eggs or omelets!
Unusual flavor combo - Broccoli is a vegetable you don't often see in breakfast recipes and I think it should definitely be used more! It's seasoned with Za'atar spice here which is a mix of sesame seeds, oregano, thyme, sumac, and sea salt. You can either make your own or buy it in Middle Eastern stores or online.
Meal prep and freezer-friendly - These egg cups are a great breakfast to make ahead because you can keep them in the fridge for a few days to enjoy a nutritious breakfast even on busy mornings. You can also make a double batch and freezer the muffins for up to 3 months.
Ingredients
- Eggs - You'll want to use large eggs. If your eggs are smaller, you may need more than 10. The better the eggs, the tastier the muffins!
- Broccoli - I recommend using fresh broccoli but you can use frozen broccoli as well. Make sure to defrost it completely in the fridge before you start making the muffins and drain any excess water. You don't need to steam defrosted broccoli.
- Red onion - Red onion adds color and flavor but you can also use yellow onion, shallots, or even spring onion if that's what you have on hand.
- Cheddar cheese - Use sharp cheddar for the best flavor. I recommend always getting a block of cheddar and grating it yourself instead of buying it grated. Grated cheese sold in bags has unnecessary additives and it doesn't melt we well.
- Spices - The recipe calls for Za'atar which is mix of oregano, thyme, sumac, sea salt, and toasted sesame seeds. You can buy it in Middle Eastern stores, certain grocery store spice sections, or you can get various Za'atar blends on Amazon. Each brand is slightly different. You can also make homemade Za'atar, it's super easy and cheaper!
- Butter - This is optional but to prevent the muffins from sticking to your pan, you can grease it with butter. I use a knob of butter because it sticks to the sides better than oil but oil in a spray can be used as well. I like avocado oil.
Variations and Substitutions
- Raw broccoli - If you want to get these egg muffins done quicker, you can skip steaming the broccoli. It will cook in the oven, it might just have a little bite to it.
- Different spices - If you don't have Za'atar Spice, you can use Greek Seasoning or Italian Seasoning instead. Practically any mixed herbs will work here. You can also add minced garlic for extra flavor!
- Parmesan - Parmesan cheese or Pecorino cheese would be great substitutes for the cheddar to change up the flavor. Or you could use a combination of the two as well!
- Dairy-free - You can use vegan cheese or the muffins and vegan butter or oil to grease the pan if you want to keep the dish dairy-free.
Step-by-Step Instructions
- Preheat your oven to 350F (175C) and prepare a muffin pan for 12 muffins.
- Cut off the stem of the broccoli and cut the florets into small bite-size pieces.
- Steam broccoli on the stove for 5-8 minutes. You can skip this stem but it helps make the broccoli softer.
- Allow the broccoli to cool for 5-10 minutes on a plate as you prep the rest of the ingredients.
- Whisk the eggs together with sea salt, black pepper, and za’atar or mixed herbs. Set aside.
- Use a knob of butter to grease your muffin pan or spray it with cooking oil. I prefer butter because it doesn’t pool on the bottom.
- Add the broccoli to the muffin pan, top with chopped red onion, and cheddar cheese.
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- Pour the egg mixture into each muffin cup almost to the top.
- Bake in the oven for 22-25 minutes or until golden. The muffins will rise quite a bit in the oven but will fall again once you take them out.
- Enjoy!
Serving Suggestions
These egg muffins are great for breakfast, brunch, snack, or even for lunch. You can eat them both hot and cold. I prefer them warmed up to soften the cheddar a little bit.
You can enjoy them on their own on the go, or with other snacks like carrot or cucumber sticks, cheese, or hummus. You can warm them up and serve them with breakfast potatoes for breakfast, or with a hearty salad for lunch like this chickpea quinoa salad or this arugula quinoa salad.
Storing
- Fridge - Store any leftovers in an airtight container in the fridge for 3-4 days. Wait until the muffins have cooled down completely before storing. They can last for up to 5 days when stored properly but they taste the best the first 2-3 days.
- Freezer - Freeze the muffins in a freezer-safe container. They'll last for 2-3 months when stored properly. This will depend on how cold your freezer gets and how often you open it.
Reheating
The best way to reheat these egg muffins is in the oven. I haven't tried it in the microwave (I don't have one) but I'm guessing you can use it as well to reheat them.
Preheat your oven to 350F (175C) and lay the muffins on baking sheet. Bake for 10-15 minutes or until warmed through. I recommend defrosting the muffins in the fridge overnight before reheating them. If you're reheating them from frozen, it will take longer and I recommend lowering the temperature a little bit to 300F to avoid burning them.
FAQs
Egg muffins get soggy when you add too many veggies with a high water content. This shouldn't happen with broccoli but it might if you use frozen broccoli and don't defrost it fully or don't drain any excess water after defrosting.
Egg muffins rise quite a bit in the oven but deflate when you take them out because there's no flour or baking soda. This isn't a quality concern.
Grease your muffin pan well. I prefer using a knob of butter because it sticks to the sides better than oil that tends to pool on the bottom. Alternatively, you can also use paper liners or silicone muffin cups.
More Egg Muffin Recipes
If you're a fan of savory make-ahead breakfast, below are two more egg muffin recipes you should try! Both zucchini and broccoli are more unusual for breakfast egg dishes but they're so good! Head over to Savory Breakfast Recipes to see all the latest ones!
Print📖 Recipe
Cheddar Broccoli Egg Muffins
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Cheddar Broccoli Egg Muffins are cheesy, flavorful, and so easy to make! They're the perfect make-ahead breakfast, freezer-friendly, and great on the go!
Ingredients
- 1 head broccoli (2 cups when chopped)
- 10 large eggs
- ½ tsp sea salt
- ½ tsp black pepper
- 1-2 tablespoon za’atar or mixed herbs
- A small knob of butter (for greasing the muffin pan, or spray cooking oil)
- 1 small red onion, finely chopped
- 1 cup shredded cheddar, loosely packed
Instructions
- Preheat your oven to 350F (175C) and prepare a muffin pan for 12 muffins.
- Cut off the stem of the broccoli and cut the florets into small bite-size pieces.
- Steam broccoli on the stove for 5-8 minutes. You can skip this stem but it helps make the broccoli softer. Allow the broccoli to cool for 5-10 minutes on a plate as you prep the rest of the ingredients.
- Whisk the eggs together with sea salt, black pepper, and za’atar or mixed herbs. Set aside.
- Use a knob of butter to grease your muffin pan or spray it with cooking oil. I prefer butter because it doesn’t pool on the bottom.
- Add the broccoli to the muffin pan, top with chopped red onion, and cheddar cheese.
- Pour the egg mixture into each muffin cup almost to the top.
- Bake in the oven for 22-25 minutes or until golden. The muffins will rise quite a bit in the oven but will fall again once you take them out.
- Enjoy!
Notes
Storing - Once the muffins have cooled down completely, store them in an airtight container in the fridge for 3-4 days. You can also freeze them in a freezer-safe container for up to 3 months.
Reheating - Reheat your refrigerated egg muffins in the oven at 350F (175C) on a small baking sheet for 10 minutes or until warmed through. Defrost frozen egg muffins overnight in the fridge before reheating or warm them up from frozen in the microwave for 1-2 minutes.
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Gloria says
What a great recipe for batch cooking. Easy weekday breakfasts, just heat and eat. You can never go wrong with eggs!!
Elaine says
I recently tried this cheddar broccoli egg muffins, and they were amazing! Thanks for the recipe! :)
Moop Brown says
These muffins seem like a tasty and nutritous breakfast option and I like that they can be frozen and enjoyed later on too.
Kathryn says
We can't stop eating these egg muffins! I love the flavors and they are too easy to make. Great for busy days!
Amy Liu Dong says
This would make such a good light snack, the presentation looks great and the taste awesome!
Ramona says
These muffins came out so light and airy. I almost ate the entire batch on my own! This is a great breakfast option!
Katie Crenshaw says
The broccoli, cheddar, and eggs were a delicious combination. These are perfect for a healthy breakfast or lunch!
Erin says
I'm trying to get my son to eat more eggs, and he loves broccoli, so this sounds perfect! I'll have to give it a try soon.
Lori | The Kitchen Whisperer says
These were so perfect for meal prep! So easy and absolutely delicious! It's such a great way to incorporate more veggies into my diet!
Dennis says
I made your egg muffins for breakfast and my family loved them. Thanks for such an easy and delicious recipe.