Broccoli Cheddar Egg Muffins

Last updated on January 5th, 2026

A quick and easy savoury breakfast, these Broccoli Cheddar Egg Muffins are packed with energy-boosting protein and veggies. With deliciously melty, cheesy goodness in every bite, everything about them is super good. And who doesn’t love to sneak in some extra veggies early in the day?

Here’s everything you’ll need to make them

• 5 large eggs, whisked together
• ¼ cup (25 grams) chopped broccoli
• ¼ cup (25 grams) chopped onion
• ¼ cup (50 grams) diced or shredded cheddar
• Kosher or fine sea salt and freshly ground black pepper

More reasons to love these Broccoli Cheddar Egg Muffins

Baked until light and fluffy, these mini frittatas are a quick freezer-friendly, 20-minute bake that comes together in minutes. They’re also a great meal prep option, ideal for a simple at-home breakfast or grab-and-go snack for those busier days.

Bonus? These Broccoli Cheddar Egg Muffins are completely customizable, allowing you to use any cheese or vegetables you like. Try them with fresh, seasonal herbs like dill, basil or chives, sub goat cheese or gouda, or swap out the broccoli for red pepper, mushrooms or spinach! 

Try these Cheddar Scallion Drop Biscuits or these Banana Walnut Protein Muffins next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Broccoli Cheddar Egg Muffins

5 from 1 vote

A quick and easy savoury breakfast packed with energy-boosting protein and veggies. With deliciously melty, cheesy goodness in every bite, they're completely customizable and baked until light and fluffy.

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Breakfast, Snack

Keyword: broccoli, cheddar, egg muffins, mini frittatas

Servings: 6

Equipment

• Mixing bowl set
• Whisk
• 6-cup muffin pan

Ingredients

• 5 large eggs whisked together
• ¼ cup chopped broccoli
• ¼ cup chopped onion
• ¼ cup diced or shredded cheddar
• Kosher or fine sea salt and freshly ground black pepper

US Customary – Metric

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Instructions

• Preheat oven to 350°F (177ºC) and prepare non-stick muffin tin. Muffin cups or brushing the pan with olive or avocado oil will work too.
• In a medium-sized mixing bowl whisk together eggs, veggies and 2/3 of the cheddar.
• Pour egg mixture evenly into muffin cups, sprinkle remaining cheddar across the top and season with salt and pepper according to taste.
• Bake for 20 minutes. Let cool on a wire cooling rack for at least 5 minutes before removing from pan and serve.

Notes

To prevent sticking: Using a good quality non-stick muffin tin is key. If in doubt, make sure the pan is well-oiled or use muffin liners.

Storage: Left over egg muffins can be kept in an airtight container in the refrigerator for up to 5 days. To freeze, allow to cool completely then let sit on a tray or plate in the freezer for 2-3 hours. Transfer to an airtight container or freezer bag and store for up to 1 month. To reheat, let thaw to room temperature and warm in the microwave for 30 seconds.