Cheddar Broccoli Egg Muffins are a tasty and healthy breakfast option! Packed with eggs, fresh broccoli, and sharp cheddar, they’re perfect for busy mornings.
These muffins are super easy to make, and you can even grab one on the way out. I love how they’re a great way to sneak in veggies without anyone noticing! 🥦
Key Ingredients & Substitutions
Eggs: Eggs provide the base for these muffins. If you’re looking for a plant-based option, you can try using flax eggs or chickpea flour mixed with water as a substitute, but the texture will be different.
Broccoli: Fresh broccoli adds nutrition and color. If you don’t have fresh, frozen chopped broccoli works too, just make sure it’s thawed and drained before adding it.
Cheddar Cheese: Sharp cheddar gives a great flavor. You can replace it with other cheeses like mozzarella or feta for a different taste. Vegan cheese is also a tasty alternative if you’re keeping it dairy-free!
Milk: The milk makes the muffins fluffier. You can skip it if you prefer denser muffins, or swap it for a dairy-free milk like almond or oat milk.
Chives/Green Onions: Fresh chives or green onions add a nice touch. If you don’t have them, you can use regular onions, but use less since they pack more flavor.
How Can I Ensure My Egg Muffins Come Out Fluffy and Delicious?
The key to fluffy egg muffins lies in how you mix your ingredients and how long you bake them. Here’s how to achieve that perfect texture.
- Whisk eggs thoroughly to introduce air, which makes the muffins lighter.
- Don’t over-mix once you add the vegetables and cheese; just stir until combined.
- Keep an eye on the bake time! Ovens vary, so check around the 18-minute mark to avoid overcooking.
- Let them cool in the pan briefly and use a knife to gently loosen them before removing.
Cheddar Broccoli Egg Muffins
Ingredients You’ll Need:
Base Ingredients:
- 6 large eggs
- 1 cup fresh broccoli florets, finely chopped
- 1/2 cup shredded sharp cheddar cheese
Optional Ingredients:
- 1/4 cup milk (for fluffier texture)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh chives or green onions (plus extra for garnish)
For Greasing:
- Non-stick spray or oil
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare and around 18-22 minutes to bake. So set aside about 30 minutes total, and soon you’ll have these delightful muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your muffins cook evenly and perfectly. While the oven is heating, grab your muffin tin and lightly grease it with non-stick spray or oil to prevent sticking.
2. Mix the Egg Mixture:
In a large mixing bowl, whisk together the eggs. If you’re using milk for a fluffier texture, add that in too! Then sprinkle in the salt, pepper, and garlic powder. Whisk until the mixture is smooth and well combined. This step is key for light and airy muffins!
3. Add the Veggies and Cheese:
Now, fold in the finely chopped broccoli, shredded cheddar cheese, and chives. Mix gently to combine everything. You’ll see all the colorful ingredients coming together beautifully!
4. Fill the Muffin Tin:
Pour the egg mixture into the prepared muffin cups. Fill each cup about 3/4 full to allow for rising without overflowing. Don’t worry if it looks a little full; they’ll puff up nicely!
5. Bake to Perfection:
Pop the muffin tin into the preheated oven and bake for about 18-22 minutes. Keep an eye on them! They’re ready when they’re set and slightly golden around the edges. A gentle poke in the center should feel firm.
6. Cool and Serve:
Once they’re out of the oven, let the muffins cool for a few minutes in the pan. If they’re sticking, you can use a knife to carefully loosen the edges. Then, remove them from the muffin tin and place them on a cooling rack or plate.
7. Garnish and Enjoy:
Sprinkle some extra chopped chives on top if you like. Serve these warm or at room temperature. They make for a healthy breakfast or snack you can grab on the go!
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Just reheat them in the microwave or oven before enjoying again!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! If you prefer frozen broccoli, just make sure to thaw and drain it well before adding it to the egg mixture. This helps prevent excess moisture, which can make the muffins soggy.
Can I Prepare These Muffins in Advance?
Yes! You can make these muffins ahead of time. Simply bake them, let them cool completely, and store them in an airtight container in the fridge for up to 4 days. They also freeze well for longer storage; just reheat them when you’re ready to enjoy!
What Other Vegetables Can I Add?
Feel free to mix in other vegetables like bell peppers, spinach, or even diced tomatoes. Just make sure to finely chop them so they incorporate well into the muffins!
How Do I Reheat Leftover Muffins?
The easiest way to reheat is in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for about 10 minutes. This helps them regain their slight crispness on the outside while warming through.