Broccoli and eggs are a fantastic pair, especially when you need a quick, healthy meal. I love finding easy ways to make my mornings better or get a protein boost after a busy day. Today, I’m sharing two simple muffin recipes that use this great combination.
These recipes, for Cheddar Broccoli Egg Muffins and Cheesy Broccoli Protein Muffins, are perfect for meal prep or a fast bite. You’ll find them both easy to make and delicious.
Jump to Recipe:
- 1. Simple Cheddar Broccoli Egg Muffins for Breakfast
- 2. High-Protein Cheesy Broccoli Muffins for Fuel
Simple Cheddar Broccoli Egg Muffins for Breakfast
These egg muffins are a perfect grab-and-go breakfast. They are packed with good stuff and so easy to make for your busy week.
Key Ingredients & Tips
- Fresh Broccoli: For the best taste and texture, use fresh broccoli florets. Make sure to chop them into small, bite-sized pieces so they cook evenly.
- Don’t Overfill: Fill your muffin cups about two-thirds full to prevent spillage and ensure they bake properly. This helps them get that nice muffin shape.
- Cheese Choice: While cheddar works wonderfully, you can use a different cheese like Monterey Jack or Swiss for a slightly different flavor.
What You Need
- 6 large eggs
- 1/2 cup milk (any kind)
- 1 cup finely chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- Cooking spray or muffin liners
⏱️ Time: 25 minutes🍽️ Yields: 6 muffins
How to Make It
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin or line it with paper liners. This will make sure your muffins don’t stick.
Step 2: Mix Everything
In a medium bowl, whisk the eggs and milk until they are well combined. Stir in the chopped broccoli, shredded cheddar cheese, salt, and pepper. Make sure everything is mixed evenly.
Step 3: Bake Them Up
Pour the egg mixture evenly into the prepared muffin cups. Bake for 18-22 minutes, or until the muffins are set and lightly golden on top. Let them cool a bit before serving.
📝 Final Note
Store leftover muffins in an airtight container in the fridge for up to 3 days. They reheat well in the microwave for about 30 seconds.
High-Protein Cheesy Broccoli Muffins for Fuel
Boost your energy with these protein-packed muffins. They are filling, tasty, and great for a snack or a light lunch when you need extra fuel.
Key Ingredients & Tips
- Protein Boost: Unflavored whey protein powder or cottage cheese works best here to add protein without changing the flavor too much. If using cottage cheese, blend it first for a smoother texture.
- Small Pieces: Make sure your broccoli florets are chopped very small. This helps them bake evenly and blend better into the muffin texture.
- Seasoning Options: Beyond salt and pepper, try a pinch of garlic powder or onion powder to add more depth to the flavor.
What You Need
- 8 large eggs
- 1/4 cup milk
- 1/4 cup unflavored protein powder OR 1/2 cup cottage cheese
- 1 cup finely chopped broccoli florets
- 1/2 cup shredded sharp cheddar cheese
- Salt, pepper, and a pinch of garlic powder
- Cooking spray or muffin liners
⏱️ Time: 30 minutes🍽️ Yields: 8 muffins
How to Make It
Step 1: Prep Your Oven
Heat your oven to 375°F (190°C). Prepare an 8-cup muffin tin by greasing it or adding liners. This helps with easy removal.
Step 2: Combine Wet & Dry
In a large bowl, whisk the eggs, milk, and protein powder (or blended cottage cheese) until smooth. Stir in the chopped broccoli, cheddar cheese, salt, pepper, and garlic powder.
Step 3: Bake Until Golden
Divide the mixture evenly among the muffin cups. Bake for 20-25 minutes, or until the muffins are puffed up and golden brown. Let them cool on a wire rack before enjoying.
📝 Final Note
These muffins freeze well! Once completely cooled, place them in a freezer-safe bag for up to one month. Reheat from frozen in the microwave or oven.
