Broccoli and Cheese Egg Muffins

Broccoli and cheese egg muffins are an easy, healthy breakfast food. They’re great to make ahead of time, freezable, and a great grab-and-go breakfast.

I made these over Christmas and they were delicious. I don’t really like eggs (unless they’re fried soft) and Zach hates cooked broccoli. But we both loved these. And it was a nice, healthy, surprisingly filling breakfast.

And you can basically customize them anyway you want. On a low sodium diet? Skip the salt. You can use less fatty cheeses, add meats or other vegetables. Whatever!

Broccoli and cheese egg muffins are an easy, healthy breakfast food. They're great to make ahead of time, freezable, and a great grab-and-go breakfast. || via diybudgetgirl.com #broccoli #cheese #eggs #breakfast #healthy #skinny #grabandgo #easy #quick

Broccoli and Cheese Egg Muffins

  • 4 whole eggs
  • 1 cup egg whites
  • 4 cups broccoli florets
  • salt and pepper
  • 1 tbsp olive oil
  • 1/4 cup grated cheese (any kind)
  • sharp cheddar (for sprinkling)

Step 01: Preheat oven to 400Β°F. Steam the broccoli in the microwave by putting it in a cup with a little water for about six minutes. Mash it and mix it with olive oil, salt, and pepper. Spoon broccoli in the bottom of a prepared muffin tin.

Step 02: Mix eggs, egg whites, grated cheese, salt, and pepper in a small bowl. Pour over the broccoli. Top with sharp cheddar. (And, yes, they look very disgusting before they cook. Raw egg isn’t very appetizing.)

Step 03: Bake for about 15-20 minutes. Serve warm.

Healthy broccoli egg muffins made ahead of time for a freezable, grab-and-go breakfast. Click To Tweet

Broccoli and cheese egg muffins are an easy, healthy breakfast food. They're great to make ahead of time, freezable, and a great grab-and-go breakfast. || via diybudgetgirl.com #broccoli #cheese #eggs #breakfast #healthy #skinny #grabandgo #easy #quick

Broccoli and cheese egg muffins are an easy, healthy breakfast food. They're great to make ahead of time, freezable, and a great grab-and-go breakfast. || via diybudgetgirl.com #broccoli #cheese #eggs #breakfast #healthy #skinny #grabandgo #easy #quick

These store well in the refrigerator. Just put them in a sealed container. When you’re ready for another, put them on a plate or a paper towel and heat for about 30 seconds. They’re also OK cold.

You can get 12 out of this, but you’ll have to stretch the egg mixture a little. Without any effort, though, you’ll definitely get 10. Also, frozen broccoli doesn’t really work because it has more stems than florets and stems don’t mash. =/ So I would recommend fresh with this recipe.

Broccoli and Cheese Egg Muffins
Serves 12
Broccoli and cheese egg muffins are an easy, healthy breakfast food. They're great to make ahead of time, freezable, and a great grab-and-go breakfast.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 whole eggs
  2. 1 cup egg whites
  3. 4 cups broccoli florets
  4. salt and pepper
  5. 1 tbsp olive oil
  6. 1/4 cup any grated cheese
  7. sharp cheddar (for sprinkling)
Instructions
  1. Preheat oven to 400Β°F. Steam the broccoli in the microwave by putting it in a cup with a little water for about six minutes. Mash it and mix it with olive oil, salt, and pepper. Spoon broccoli in the bottom of a prepared muffin tin.
  2. Mix eggs, egg whites, grated cheese, salt, and pepper in a small bowl. Pour over the broccoli. Top with sharp cheddar.
  3. Bake for about 15-20 minutes. Serve warm.
Budget Girl http://www.diybudgetgirl.com/
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23 comments

  1. Cassandra says:

    Saw these on the MyFitnessPal blog — they look so good! I will likely try making them next week, as my husband really could use some quick and healthy breakfasts for workday mornings! Will definitely let you know how they turn out! xo

    • Chelsey says:

      Hi, Cassandra! I really hope your husband likes these! They’re absolutely perfect to just reheat and go (though I’ve had them cold, too, and they’re not bad that way). Thanks so much for stopping by! πŸ™‚

  2. Letisha says:

    Im trying this recipe tonight. I told my daughter that we can work on it together. I’m so delighted to try something so basic in a unique way. I like the idea that you can freeze so you can grab & go. That’s a bonus to put in the effort!

  3. Kristine says:

    Do you cook them at 400 or 350 degrees? The recipe has both listed (400 towards the beginning and 350 in the repeated recipe). Could you clarify? Thank you!

    • Chelsey says:

      It should be 400 degrees, Kristine. πŸ™‚ Thanks for pointing that out! Must have messed it up when I was switching the program I used for my recipes.

  4. De Anna says:

    What is the recipe for the side dish pictured with the pizza stuffed chicken? It looks delicious as well. I would love to try the two recipes together. Thank you in advance for your reply.

    • Chelsey says:

      Hi! That is actually just a frozen vegetable blend! I think it’s Green Giant? But I’m not sure. It’s an antioxidant with peppers, broccoli, green beans, etc. πŸ™‚

  5. Paula says:

    Made these today with spinach, onion and turkey breakfast sausage. Made 18. About 110 calories each. Delicious. Experimenting with freezing them. Thanks!!

  6. Suzanne says:

    Made the egg muffins the day after receiveing the email from MyFitness Pal. The timing was perfect; I had broccoli in the fridge on its last leg. DELICIOUS! Delicious and filling. One thing I will be sure to do next time is to have a carton of egg whites on hand as I grew tired of separating eggs. πŸ™‚

  7. STacey says:

    Im looking forward to trying these too with a little bacon added! I have questions though

    1) If you put em in a sealed container in the fridge – how long do you think they’d stay fresh for?

    2) If you freeze them how do you then reheat/defrost em?

    Tips appreciated ……

    • Chelsey says:

      Hi, Stacey! These will last about 1 week in the fridge. To reheat frozen muffins, stick them in the microwave for 30-60 seconds (this will depend on the settings of your microwave, though).

    • Chelsey says:

      You can try, but I wouldn’t recommend it. Yolks and whites cook much differently and you may end up with something that seems more like a sponge than an egg (I personally don’t like egg whites, so I am in the opposite predicament πŸ˜› ). But if you prefer egg whites, then you may enjoy the flavor more. Feel free to try it out and let us know how it goes!

  8. Amy says:

    These were really tasty and easy to make. However, I had way too much broccoli left over. I thought 4 cups sounded like a lot. I ended up using maybe half of that and they were still broccoli-dense. Also, I would probably add chicken sausage next time. Great recipe though!

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