Broccoli Cheese Egg Muffins (High-Protein)

30 min | easy

Six golden broccoli cheese egg muffins stacked on a white plate, with visible broccoli florets, diced ham, and a light sprinkle of chives.

Recipe by Eunice Published Apr 10, 2026

Prep Time	Cook Time	Total Time
10 min	20 min	30 min

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Introduction

These broccoli cheese egg muffins are savory, high-protein, and perfect for busy mornings or easy meal-prep lunches.

Eggs, ham, broccoli, and cheddar bake into tender, cheesy bites that work well for brunch, lunchboxes, or after-school snacks.

Ingredients (6 servings)

Adjust servings: ½× 1× 2×

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Ingredients

8 large eggs
½ cup condensed broccoli cheese soup
½ cup shredded cheddar cheese
1 cup fresh broccoli florets, chopped small
½ cup diced ham

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Close-up of baked broccoli cheese egg muffins in a dark muffin tin, with puffed golden tops and visible broccoli florets, melted cheddar, and small pieces of ham.

How to Make Broccoli Cheese Egg Muffins (High-Protein)

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Prep the oven and pan

Heat the oven to 350°F and grease a 12-cup muffin pan very well.
If you have silicone liners, use them for easier release.
Whisk the base

Whisk the eggs and broccoli cheese soup in a large bowl until smooth and fully combined.
Add the mix-ins

Stir in the cheddar, chopped broccoli, and diced ham.
Mix just until the ingredients are evenly spread through the eggs.
Fill the muffin cups

Divide the mixture among the muffin cups, filling each about three-quarters full.
A cookie scoop or measuring cup keeps the portions neat.
Bake until set

Bake for 18 to 22 minutes, until the centers are set and the tops look lightly puffed.
Let the muffins cool for 5 minutes before removing them from the pan.
Serve or store

Serve warm, or cool completely before refrigerating them in an airtight container.
Reheat in short bursts, so the eggs stay tender.

Close-up of baked broccoli cheese egg muffins on a plate, with golden edges and visible broccoli florets, melted cheddar, and small cubes of ham on top.

Substitutions

Deli ham for Canadian bacon: Canadian bacon keeps the savory bite and adds a slightly firmer texture. It also stays meaty without extra grease.
Cheddar for pepper jack: Pepper jack melts smoothly and adds mild heat. The muffins stay rich and cheesy with a livelier flavor.
Broccoli for finely chopped asparagus: Asparagus keeps the green color and gives a sweeter snap. It makes the muffins feel a bit spring-like and fresh.

Tips

Chop the broccoli small: Tiny pieces cook quickly and blend into the egg mixture. Large florets can stay firm and make the muffins crumble.
Grease beyond the cups: Brush oil on the top surface too. Any overflow then releases cleanly after baking.
Pull them at the right moment: Pull them when the centers barely stop jiggling. Carryover heat finishes the eggs and keeps them tender.
Rest before unmolding: A short rest lets steam settle inside. The muffins firm up and come out in one piece.

Nutrition Facts ^*

Energy	168	kcal
Protein	14	g
Total Fat	11	g
Carbohydrates	4	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my egg muffins sink after baking?: A little sinking is normal as steam escapes. Overbeating the eggs or overbaking them makes the drop more noticeable.
How do I keep the muffins from sticking?: Grease the pan generously, even if it is nonstick. Silicone liners or a silicone pan also help a lot.
Can I make these ahead for the week?: Yes, refrigerate them up to 4 days in a sealed container. Reheat for 20 to 30 seconds per muffin.
Can I freeze broccoli cheese egg muffins?: Yes, cool them fully and wrap them well before freezing. Thaw overnight, then reheat gently to avoid rubbery eggs.