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Cheddar Broccoli Egg Muffins-5
5 from 2 votes
Servings: 6 muffins

3 Ingredient Cheddar Broccoli Egg Muffins

By Heather
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: 5 minutes
Cook: 15 minutes
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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 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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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