Last updated on June 24th, 2026

Broccoli Cheddar Egg Muffins. - harvestandnourish.com

Baked until light and fluffy, these Easy Broccoli Cheddar Egg Muffins 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.

Here’s everything you’ll need to make these Easy Broccoli Cheddar Egg Muffins

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

🥚 The Whole-Egg Difference

Have you ever noticed that coffee shops and restaurants usually make their vegetarian breakfast bites with just egg whites? We believe everyone deserves a truly satisfying breakfast! This recipe uses whole eggs, ensuring you get all the protein, healthy fats, and rich flavour found in the yolks. The result is a much more filling, wholesome egg muffin that actually keeps you energized all morning long.

🥦 …and there’s more!

These egg bites are completely customizable, allowing you to use any cheese or vegetables you have on hand. 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!

🍳 How to prevent sticking

Baked eggs love to stick, so using a high-quality non-stick muffin tin is absolutely key for this recipe! If you have any doubts about your pan’s coating, make sure it is heavily greased with oil or cooking spray, or simply use parchment muffin liners to ensure your egg cups pop out cleanly and effortlessly every single time.

A quick savoury breakfast, these Easy 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?

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

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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

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, 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 20 seconds.

2 Comments

Amber Sisi says:

October 17, 2024 at 11:28 am

Very easy, can change up the ingredients, no cream/no milk, like that it only makes 6 so I don’t have to freeze any, reheated well.

1. Kerry says:
  
  October 19, 2024 at 9:00 am
  
  Thank you so much Amber! I really appreciate you trying this recipe and sharing your review! K