3 Ingredient Cheddar Broccoli Egg Muffins

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

1. Preheat oven to 375 degrees. Prep your silicone muffin liners.
2. In a bowl whisk the eggs, chopped broccoli, sea salt and pepper together.
3. Pour egg mixture into silicone muffin liners and divide the cheese ontop evenly among them.
4. 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

Print Recipe

5 from 2 votes

3 Ingredient Cheddar Broccoli Egg Muffins

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!

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast, eggs, meal prep

Servings: 6 muffins

Calories: 85kcal

Author: Heather

Ingredients

• 4 eggs
• 1 cup steamed broccoli (or frozen broccoli that’s been defrosted)
• ½ cup sharp cheddar shredded
• ½ tsp sea salt
• ½ tsp pepper

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.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 294mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Calcium: 85mg | Iron: 1mg

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.*