Broccoli Cheese Egg Muffins
These broccoli cheese egg muffins are a healthy, low-carb breakfast packed with protein-rich eggs, tender broccoli, and cheesy goodness. Perfect for meal prep or make-ahead mornings!
Ingredients
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced-fat shredded cheddar
- 1/4 cup Pecorino Romano or Parmesan cheese, grated
- 1 tsp olive oil
- Salt and fresh black pepper, to taste
- Olive oil spray
Instructions
- Preheat your oven to 350°F and spray a standard muffin tin generously with olive oil spray to prevent sticking.
- Lightly steam the broccoli florets in a small pot with water for about 3-5 minutes, just until tender but still vibrant green.
- Once cooled, chop the broccoli into smaller pieces and mix with olive oil, salt, and pepper. Divide the broccoli evenly among 9 prepared muffin tins.
- In a medium bowl, whisk together the whole eggs, egg whites, grated cheese, salt, and pepper until well combined.
- Pour the egg mixture over the broccoli in each muffin cup, filling them about 3/4 of the way full. Sprinkle shredded cheddar on top of each muffin for a cheesy golden crust.
- Bake for about 20 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.
- Let the muffins cool for 5 minutes before removing from the pan. Serve immediately or store for later!
Notes
Store these muffins in an airtight container in the refrigerator for up to 5 days. They also freeze well—perfect for meal prep!