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
Units
Scale
- 1 head broccoli (2 cups when chopped)
- 10 large eggs
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1-2 tbsp 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.