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.
Broccoli Cheese Egg Muffins (High-Protein)
30 min
|
easy
Introduction
Ingredients (6 servings)
Adjust servings:
Ingredients
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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.
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Whisk the base
Whisk the eggs and broccoli cheese soup in a large bowl until smooth and fully combined.
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Add the mix-ins
Stir in the cheddar, chopped broccoli, and diced ham.
Mix just until the ingredients are evenly spread through the eggs.
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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.
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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.
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Serve or store
Serve warm, or cool completely before refrigerating them in an airtight container.
Reheat in short bursts, so the eggs stay tender.
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.
Serving Suggestions
A spoonful of salsa or hot sauce adds brightness and cuts the rich cheese.
Fresh chives or green onions bring color and a mild onion note right before serving.
For a fuller breakfast, pair two muffins with fruit and buttered toast.
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