I’m in the process of getting my 9 month post baby body update ready to share, but in the mean time I thought I’d give you a super easy 3 ingredient snack idea.

cheddar broccoli egg muffin

Cheddar broccoli soup is delicious. Broccoli topped with cheddar cheese sauce is genius. These egg muffins? Right up there with those, but soooooo much easier.  Especially when you use silicone muffin tins because there is less sticking!

I seem to have a thing for 3 ingredient recipes. Pancakes, cookies, tuna cakes (okay that one really has 4, but one is just a spice)… now I have some  breakfast/snack/lunch anytime egg muffins too!

cheddar broccoli egg muffin

Cheddar Broccoli Egg Muffins
Makes 6 muffins


  • 4 eggs
  • 1 cup steamed broccoli (or frozen broccoli that’s been defrosted)
  • 1/2 cup sharp cheddar, shredded
  • Sea salt and pepper to taste (about 1/2 tsp each)


  1. Preheat oven to 375 degrees. Coat a 6 hole silicone muffin tin with oil.
  2. Chop broccoli and place it in a bowl with the eggs and sea salt + pepper if you desire those. Whisk together.
  3. Pour egg mixture into silicone muffin tins and divide cheese evenly among them.
  4. Bake for 12-15 minutes, or until the eggs are set.


  • You could sub any veggie or cheese here, but I’m  particular to the cheddar broccoli combo.
  • Silicone muffin tins are perfect for these egg muffins!
  • This recipe is perfect for doubling.

Have a great Friday! It’s sunny here and Hunter is calling for another walk to the park to swing.

Pure happiness.


45 thoughts on “cheddar broccoli egg muffin”

  1. i made these last night, they are delicous. My only complaint however is that my muffin pan was %$#* to clean! I soaked it all night with soap and water and still had to scrape and scrub to get it clean. I oiled the pan with coconut oil. Do you know if paper muffin cups would work? Or a silicone muffin tin? Thanks!

  2. Just made these with my toddler who’s quite fussy at the moment and never eats eggs… he loved them and ate 3, I made them a little smaller!! Thanks for the recipe!!

  3. Made these with 6 whole eggs and 2 egg whites and the cup of broccoli and some cheese. I got 6 good sized muffins out of it. Cooked perfectly in 12 mins. Throw in fridge and reheat 30 seconds in microwave. Would do only egg whites next time, since I try to only eat whites.
    Can’t wait to try different fillings. Thank you Heather.

  4. Found your recipe because of a link from buzzfeed, and these turned out very well the first time. I actually doubled the recipe (except for the broccoli–oops!) and cooked for 17 minutes before removing and cooling on a wire rack. Next time, I think I will try adding some spices (garlic powder and…oregano, maybe?). Planning to make another batch next Sunday for the busy work week.
    On another note, these muffins are each about 88 calories. I found 2 a very satisfying quantity. Thanks so much!

    To the user above who had trouble cleaning their muffin tin, I would recommend using more oil than you think appropriate. I also brushed the oil on using a silicone brush.

  5. I made these last night, I added the mixture half way , put cheese and then cover the cheese wth some more of the mixture lol, baby girl loved it so much she asked for more, I recommend using paper muffin cups, cuz it STICKS.

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