Description
Easy broccoli cheddar egg muffins perfect for meal prep. These high-protein mini frittatas reheat well and offer a simple, budget-friendly breakfast.
Ingredients
- 10 large eggs
- ¼ cup milk
- 1 cup sharp cheddar cheese, shredded
- 1½ cups fresh broccoli florets, finely chopped
- ¼ cup red onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- Nonstick cooking spray or olive oil for pan
Instructions
- Preheat your oven to 375°F and generously spray a 12-cup muffin tin with nonstick cooking spray or brush with olive oil.
- Chop broccoli florets into very small pieces, roughly ¼-inch in size, and dice red onion finely.
- Heat a small skillet over medium heat with 1 teaspoon olive oil and sauté the broccoli for 4 to 5 minutes until softened and bright green.
- Crack eggs into a large mixing bowl and add milk, garlic powder, onion powder, Dijon mustard, salt, black pepper, and smoked paprika.
- Whisk the egg mixture vigorously for 30 to 60 seconds until well combined and slightly frothy.
- Add the sautéed broccoli, diced onion, and half of the shredded cheddar cheese to the egg mixture and fold together gently.
- Pour or ladle the egg mixture into the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the remaining cheddar cheese evenly over the top of each muffin.
- Bake in the preheated oven for 18 to 22 minutes until the eggs are set in the center and the tops are lightly golden.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before running a knife around the edges to release them.
Notes
- Sauté broccoli before adding to remove excess moisture and prevent watery muffins.
- Use silicone muffin liners for the easiest removal and cleanup.
- Let muffins cool for 5 minutes before removing from the pan to prevent breaking.
- Freeze individual muffins in a single layer before bagging to prevent sticking.
- Reheat refrigerated muffins for 30 to 40 seconds or frozen muffins for 60 to 90 seconds in the microwave.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American