Easy Cheddar Broccoli Egg Muffins for Baby (3 Ingredients!)

These cheesy 3 ingredient cheddar broccoli egg muffins are one of my go-to simple, protein-packed breakfast or snack! Who doesn’t love cheddar and broccoli together? They’re simple, nourishing, and made with just three ingredients you probably already have on hand. Whether you’re meal prepping for yourself or making healthy broccoli muffins for your baby or toddler, these little bites are such a great way to start the day.

They’re packed with protein, veggies, and cheesy goodness, and they store beautifully for busy mornings or snack time on the go. Perfect for baby-led weaning, toddler snacks, or an easy, high-protein breakfast for the entire family.

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 breakfast recipe

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.

Why you’ll love these cheddar broccoli egg muffins

You’re going to love how simple and satisfying these are.

They’re:

• Made with just 3 ingredients (plus salt and pepper)
• Great for meal prep – store in the fridge or freezer
• Kid and baby approved (little hands can hold the whole muffin!)
• A fun way to get more veggies and protein in
• Easy to customize with different cheeses or add-ins

Every time I make them, I’m reminded why these are a repeat recipe in my kitchen. They’re quick, wholesome, and perfect for busy mornings or post-workout fuel!

Simple ingredients in cheddar broccoli egg muffins

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Eggs – The star of the show! Eggs are a great source of protein, choline, and healthy fats – perfect for fueling your family and supporting growing babies. They help bind the muffins together and create that soft, fluffy texture that’s easy for baby-led weaning.
• Broccoli – Use frozen (defrosted) or lightly steamed broccoli florets. They’re rich in fiber and vitamins C and K – plus, chopping them small helps little ones practice their pincer grasp when eating. You can also use a box grater or pulse in a food processor for tiny bits that blend well into the batter.
• Cheddar cheese – Adds that delicious cheesy goodness! Shredded cheddar melts beautifully and adds flavor kids love. Feel free to use mild cheddar for babies or try a mix like Mexican blend or mozzarella.
• Sea salt
• Pepper

How to make broccoli cheddar egg muffins

Step 1: Preheat oven to 375 F degrees. Prep your silicone muffin liners.

Step 2: In a bowl, whisk the eggs, chopped broccoli, sea salt, and pepper together.

Step 3: Pour egg mixture into the prepared muffin tin and divide the cheese on top evenly among them.

Step 4: Bake for 12-15 minutes, or until the eggs are set. Let the muffins cool, then remove them from the muffin tins.

Watch me make these savory breakfast muffins

The full how to video can be watched below, or on my YouTube channel!

3 ingredient recipes for easy cooking

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.

Serving ideas

• For babies (6+ months): Cut muffins into small strips or halves so your baby can practice picking up with their pincer grasp.
• For toddlers: Serve the whole muffin with fruit or whole grains on the side.
• For adults: Pair 2–3 muffins with avocado or a slice of whole wheat toast for a balanced meal.

Meal prep & storing leftovers

These muffins are an awesome meal prep option for busy mornings.

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Let cool, then store in a freezer-safe bag for up to 1 month. Reheat in the microwave for 20–30 seconds or in the oven at 325°F until warmed through.
• On-the-go: Perfect for lunchboxes, picnics, or car snacks for older kids.

They’re a great way to have protein-packed breakfasts ready for the entire week — because who doesn’t love a quick breakfast that makes mornings smoother?

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

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this baby-friendly egg muffin recipe.

If you try something different out, please leave a comment below letting us all know how it turned out!

Dairy-free: Use a dairy-free cheese alternative, or try nutritional yeast for flavor.

No eggs? You can make flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg) for a vegan-friendly version, though the texture will be softer and the taste will not be the same.

Add-ins: Try diced bell pepper, chopped spinach, or even a sprinkle of whole grains like cooked quinoa for more fiber.

Cheese swaps: Mozzarella, feta, or blue cheese can totally change the flavor profile – have fun with it!

More healthy breakfast recipes you’ll love

• Cottage cheese and egg scramble
• Banana custard oatmeal
• Peanut butter chocolate overnight oatmeal
• Peanut butter raisin banana breakfast cookies
• Bacon spinach egg muffins

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!

And the egg muffin flavor combos are endless!  Do you have a favorite egg muffin combo you love?

If you try this broccoli cheddar egg muffins recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published in March 2013. Updated October 2025.