My 3 ingredient cheddar broccoli egg muffins will become your go-to simple, protein packed breakfast or snack! Who doesn’t love cheddar and broccoli together?
Throw these healthy broccoli and cheese egg muffins together quickly and simplify your eating for the week! They are perfect for baby led weaning, too!
My first cookbook, Everday Muffin Party, is out! If you want to enjoy more healthy, refined sugar-free muffins, check it out HERE!
Broccoli cheedar egg muffins
Broccoli cheddar 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 liners because there is less sticking!
Friends, I am so excited for you to try these cheddar broccoli egg muffins!
They are a game-changer for rushed mornings, or for when you just need a delicious protein-packed snack.
The recipe for broccoli cheese egg muffins can easily be doubled or tripled which is even more of a time saver!
My kids love to help me in the kitchen and make them.
They’ll crack all the eggs and put the whole thing together!
And honestly, it’s such a simple recipe to make.
Want to see how easy these broccoli egg muffins for toddlers come together? Check out the how-to video below!
3 ingredient cheddar broccoli egg muffins
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 a breakfast/snack/lunch/anytime cheddar broccoli egg muffin here to join the crowd too!
My kids absolutely love making these simple broccoli cheese egg muffins.
Once kids can crack eggs and grate cheese, they can make these 3 ingredient cheddar broccoli egg muffins for you!
I’m fond of the cheddar broccoli combo but you can most definitely mix and match your veggie and cheese type.
Can you freeze egg muffins?
Yes! I find egg muffins and egg casseroles, in general, do really well frozen.
When the egg muffins are fully cool, individually freeze them on a baking tray.
Once fully frozen, add to an air-tight freezer bag, label, and keep in the freezer for up to 6 months.
To defrost simply place egg muffin in the fridge overnight and then warm in the morning, or place in the microwave and heat on high in 30-second increments until fully defrosted and heated.
Egg muffin baby led weaning flavor combos
While I’m partial to the cheddar broccoli combo, you can use what you have on hand and mix it up!
Here are some egg muffin flavor combo ideas. Get creative with it! It’s a great way to introduce new fun flavor combos to babies too.
- Spinach and feta egg muffins
- Cauliflower + mozzarella
- Kale + provolone
- Green onions + swiss (maybe even add ham in there – yum!)
- Tomato + goat cheese
- Roasted bell peppers + pepper jack
Ingredients in cheddar broccoli egg muffins
Simplicity is key here friends. Here’s what you need for cheddar broccoli egg muffins.
- eggs
- broccoli
- cheddar cheese
- sea salt
- pepper
How to make broccoli cheddar egg muffins
- Preheat oven to 375 degrees. Prep your silicone muffin liners.
- In a bowl whisk the eggs, chopped broccoli, sea salt and pepper together.
- Pour egg mixture into silicone muffin liners and divide the cheese ontop evenly among them.
- Bake for 12-15 minutes, or until the eggs are set. Let cool and then remove from muffin tins.
Alright, I think it’s time for you to make some super simple 3 ingredient cheddar broccoli egg muffins!
Did you like this breakfast recipe? Here are more you may enjoy:
- Easy freezer protein waffles, gluten free and made in the blender
- Maple peanut coconut crunch granola
- Banana custard oatmeal
- Peanut butter chocolate overnight oatmeal
- Peanut butter raisin banana breakfast cookies
- Green chili egg casserole
- Bacon spinach egg muffins
3 Ingredient Cheddar Broccoli Egg Muffins
Ingredients
Instructions
- Preheat oven to 375 degrees. Coat a 6 hole silicone muffin tin with oil.
- In a bowl whisk the eggs, chopped broccoli, sea salt and pepper together.
- Pour egg mixture into silicone muffin tins and divide the cheese on top evenly among them.
- Bake for 12-15 minutes, or until the eggs are set. Let cool and then remove from muffin tins.
Notes
- 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.
Nutrition
Whether you’re making these egg muffins for yourself or little hands, they’re a winner of a recipe! Perfect for baby-led weaning or eating on the go – they won’t disappoint!
The egg muffin flavor combos are endless! Do you have a favorite egg muffin combo you love? Leave a comment below and let me know your fav!
And if you try this recipe, let me know how your broccoli cheddar egg muffins turn out! Leave a star rating on the recipe card.
XO
Heather
*Originally published in March 2013. Updated February 2020.*
54 comments
I just made these last night in quiche form! Super good. I like the muffin-like idea too.
ohmygosh! SO yum! I want one …right now. Late brinner??
Oh my goodness these look so good!!! They would make a good snack as well, heat up and go!
Yup grab n go, quick n easy!
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Is this a simply filling recipe?
ohmygod~ I made these into a quiche with some smoked ham and it was soooooo delicious! Yet so simple 🙂
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!
Go with silicone muffin cups/tin for anything egg. They pop right out.
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These look like they are on top of a split toasted English muffin. Are they?
Nope, just the egg muffins!
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!!
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Made them with paper cups without any problems. Less messy on the go.
How could you change this to use egg whites only? How many egg whites would be needed?
can these be frozen? do they go watery?
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Just made these, I loved them?????
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.
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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.
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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Yum but i got no cheese?
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These turned out super fantastic! A keeper of a recipe!
So glad to hear Rolanda!
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I used left over spinach artichoke dip…they were awesome! So easy too!
That sounds amazing, thanks for sharing Linda!
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