cheddar broccoli egg muffin

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 soup is delicious. Broccoli topped with cheddar cheese sauce is genius. These egg muffins? Right up there with those, but soooooo much easier.

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 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 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 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.

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

Pure happiness.


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