Home | 3 Ingredient Cheddar Broccoli Egg Muffins

3 Ingredient Cheddar Broccoli Egg Muffins

by Heather

My 3 ingredient cheddar broccoli egg muffin will become your go-to simple, protein packed breakfast/snack. Who doesn’t love cheddar and broccoli together? Throw these healthy breakfast/snack bites together quickly and simplify your eating for the week!

3 ingredient cheddar broccoli egg muffins

Cheddar + broccoli wins

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!

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 can easily be doubled or tripled which is a time saver if I ever saw one!

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.

Wanna how easy? Check out the how-to video below!

Less ingredients = easier 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 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.

3 ingredient cheddar broccoli egg muffins

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 freezer for up to 6 months.

To defrost simply place egg muffin in the fridge over night and then warm in the morning, or place in the microwave and heat on high in 30 second increments until fully defrosted and heated.

3 ingredient cheddar broccoli egg muffins

Egg muffin 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!

  • Spinach + feta
  • Cauliflower + mozzarella
  • Kale + provolone
  • Green onions + swiss (maybe even all ham in there – yum!)
  • Tomato + goat cheese
  • Roasted bell peppers + pepper jack
3 ingredient cheddar broccoli egg muffins

Ingredients in cheddar broccoli egg muffins

Simplicity in key here friends.

  • eggs
  • broccoli
  • cheddar cheese
  • sea salt
  • pepper

How to make cheddar broccoli egg muffins

  1. Preheat oven to 375 degrees. Coat a 6 hole silicone muffin tin with oil.
  2. In a bowl whisk the eggs, chopped broccoli, sea salt and pepper together.
  3. Pour egg mixture into silicone muffin tins 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 to make some super simple 3 ingredient cheddar broccoli egg muffins!

3 ingredient cheddar broccoli egg muffins
3 ingredient cheddar broccoli egg muffins
Print Recipe
5 from 2 votes

3 Ingredient Cheddar Broccoli Egg Muffins

These 3 ingredient cheddar broccoli egg muffins will become your go-to simple, protein packed breakfast/snack. Who doesn't love cheddar and broccoli together? Throw these healthy breakfast/snack bites together quickly and simplify your eating!
Prep Time5 mins
Cook Time15 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, eggs, meal prep
Servings: 6 muffins

Ingredients

  • 4 eggs
  • 1 cup steamed broccoli (or frozen broccoli that’s been defrosted)
  • 1/2 cup sharp cheddar shredded
  • 1/2 tsp sea salt
  • 1/2 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 ontop 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 and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!

3 ingredient cheddar broccoli egg muffins

Did you like this breakfast recipe? Here are more you may enjoy:

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!

XO

Heather

*Originally published in March 2013. Updated February 2020.*

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54 comments

Erika March 8, 2013 - 1:20 pm

I just made these last night in quiche form! Super good. I like the muffin-like idea too.

Reply
Erica March 8, 2013 - 6:12 pm

ohmygosh! SO yum! I want one …right now. Late brinner??

Reply
Jentry Nielsen March 12, 2013 - 11:11 am

Oh my goodness these look so good!!! They would make a good snack as well, heat up and go!

Reply
Fit Mama March 14, 2013 - 7:13 am

Yup grab n go, quick n easy!

Reply
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Shirley Graham November 21, 2014 - 10:37 pm

Is this a simply filling recipe?

Reply
Yue Wang December 31, 2014 - 7:34 am

ohmygod~ I made these into a quiche with some smoked ham and it was soooooo delicious! Yet so simple 🙂

Reply
julie January 8, 2015 - 8:11 am

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!

Reply
Christne June 16, 2016 - 11:31 am

Go with silicone muffin cups/tin for anything egg. They pop right out.

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Sharron Freitas March 23, 2015 - 12:11 pm

These look like they are on top of a split toasted English muffin. Are they?

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Fit Mama March 31, 2015 - 12:23 pm

Nope, just the egg muffins!

Reply
yvonne May 21, 2015 - 2:34 am

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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Sharon May 27, 2015 - 8:31 am

Made them with paper cups without any problems. Less messy on the go.

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Kathryn July 3, 2015 - 12:46 pm

How could you change this to use egg whites only? How many egg whites would be needed?

Reply
elaine October 17, 2015 - 8:58 am

can these be frozen? do they go watery?

Reply
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Margie October 19, 2015 - 4:20 pm

Just made these, I loved them?????

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Raych October 21, 2015 - 5:10 am

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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Charles July 26, 2016 - 5:19 am

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.

Reply
Justeen October 16, 2016 - 9:17 am

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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Alusha July 4, 2018 - 2:07 am

Yum but i got no cheese?

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Rolanda January 7, 2020 - 5:20 pm

5 stars
These turned out super fantastic! A keeper of a recipe!

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Heather January 7, 2020 - 5:56 pm

So glad to hear Rolanda!

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Linda April 7, 2020 - 7:08 am

5 stars
I used left over spinach artichoke dip…they were awesome! So easy too!

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Heather April 7, 2020 - 7:58 pm

That sounds amazing, thanks for sharing Linda!

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