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These broccoli egg muffins are healthy, delicious, low carb egg bites that are super easy to make. They make for a wonderful high protein breakfast or on-the-go snack.
I have been very into egg bite recipes lately because they make meal prep so easy and healthy. I like to whip up a batch of my zucchini egg muffins or these broccoli cheddar egg muffins, so that there is yummy protein packed food ready and waiting for my family.
I especially love these Keto egg bites because they are basically like broccoli cheddar soup but in a high protein egg muffin form. They are a great way to sneak veggies into your diet and they can be eaten for breakfast, lunch or as a snack.
Table of Contents
Why this recipe works
- It is a healthy. This egg bite recipe is naturally high protein, gluten-free, and low carb/ Keto.
- This recipe is delicious. They taste like mini broccoli quiches ( but without the crust).
- It is kid-friendly and makes for a great breakfast or snack for toddlers or kids.
- They are easy to make! All you need is 10 minutes to prep them, and they cook in less than 25 minutes.
Recipe ingredients
- Eggs– any large egg of your choice works for this recipe.
- Broccoli– I like to buy organic broccoli for this recipe, but use whatever you have on hand.
- Shredded cheddar– this cheese pairs really well with broccoli.
- Onion powder, garlic powder– these are used to season the egg muffins.
- Ground nutmeg– this adds a subtle delicious sweetness to the recipe.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of shredded cheddar, you can use shredded Parmesan or Swiss cheese.
- Instead of ground nutmeg, you can use paprika. If you prefer more of a smokey heat, use paprika.
Step by step instructions
Step 1: Heavily grease the muffin tin.
Step 2: Steam the broccoli. Add a little water to a pan and boil the broccoli in a covered pot for 3-5 minutes.
Step 3: Mix all the eggs in a large bowl.
Step 4: Add the cheese and seasoning to the eggs.
Step 5: Add the broccoli to the egg mixture and mix.
Step 6: Pour the egg mixture into the muffin tin.
Step 7: Bake until set.
Step 8: Let the egg muffins cool on a drying rack.
Expert tips
- Use a silicone muffin mold OR make sure to heavily grease your muffin tin.
- Egg muffins tend to really stick to the pan. I have tried greasing my regular muffin tins with butter or olive oil, and they still stick.
- The only way I’ve been able to have them not stick is buy using a silicone muffin mold.
- After steaming the broccoli, make sure to cut the broccoli into bite sized pieces.
- You can also put the broccoli into each muffin tin and pour the egg mixture on top if you want to make things easier.
Recipe FAQs
Store in an airtight container in the fridge for 3-4 days.
Make sure to heavily grease the pan! Or use a silicone muffin mold.
Yes!. Let them cool completely first. Then individually wrap them up with plastic wrap.
You can freeze them for for 3-4 months. Then take them out of the freezer and let them thaw in the fridge overnight OR microwave them straight out of the freezer.
Other egg recipes you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Broccoli Egg Muffins
Equipment
Ingredients
- 3.5 cups broccoli, cut into smaller florets
- 10 eggs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg, ( or paprika if you don't like nutmeg)
- 3/4 cup shredded cheddar
Instructions
- Preheat oven to 350 degrees F. Grease a silicone muffin tin or a regular muffin tin with olive oil or butter. Note: Silicone muffin tins work best to avoid the eggs sticking to the pan.
- Steam the broccoli. Put the broccoli into a pan with 1/2 cup of water. Once the water starts boiling, cover the pan and cook the broccoli for 3-5 mins.
- In a large bowl, add all the eggs and mix. Then add the, salt, pepper, nutmeg, garlic powder and onion powder, shredded cheddar, and mix. Add the steamed broccoli. Mix again.
- Evenly pour the mixture into the muffin tins, making sure to get broccoli into each tin.
- Bake for 23-28 minutes, until the egg muffins are set. Let the muffins cool for a 5 minutes and then run a knife around the edges to remove them. Eat or let them cool on a wire rack.
Notes
- Instead of shredded cheddar, you can use shredded Parmesan or Swiss cheese.
- Instead of ground nutmeg, you can use paprika. If you prefer more of a smokey heat, use paprika.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was doubtful but pleasantly surprised. I’m trying to make sure I eat a high protein breakfast, so I’m trying various things to “meal prep.” This was a good choice. The broccoli was not overpowering at all. I didn’t have cheddar, but did have some Gruyere purchased at Costco, so I used that. And for salt I used my favorite creole seasoning salt… figured it couldn’t hurt. Thank you for the recipe.
Yum! Sounds delish. Thanks for sharing.