30-minute broccoli cheddar egg muffins are the perfect thing to stock your fridge with! They’re packed with delicious cheddar flavor, and are the ultimate protein-rich snack to meal prep for the week.
I’ve been making some variation of egg muffins for 3 weeks straight. They’re so simple to make, and are just what my body craves after my morning workout.
They’re basically like a mini omelette that’s ready to eat in the morning, and can be flavored in so many different ways.
The broccoli cheddar combination is one of my favorites, but you can add in your choice of veggies and cheese to customize these to your liking.
Broccoli Cheddar Egg Muffins
The cottage cheese adds the best texture to these muffins, and even provides an extra boost of protein. It gets blended together with the eggs and cheese, so if you’re not a fan of the cottage cheese curds- don’t worry! You don’t even taste them.
I love keeping these around during the week. My husband and I finish them within 3-4 days, and we never get sick of them. If you wanted to change up the flavors, check out some other options below.
Flavor variations for your egg muffins
- Roasted red pepper with feta cheese– swap the broccoli with roasted red peppers, and add in 1/2 cup crumbled feta cheese instead of the cheddar
- Mushroom and cheese- add in some sliced mushrooms with your choice of cheese, like shredded mozzarella or swiss
- Mediterranean style– add in some diced tomatoes, red onion and olives
How to make egg muffins
Egg muffins are really quick to throw together, and require just a few basic ingredients. Here’s what you’ll need:
- broccoli florets
- cottage cheese
- shredded cheddar cheese
- tapioca flour
- salt & pepper
- optional: a pinch of red pepper flakes
The eggs, cheese and cottage cheese get blended together and then tossed with the remaining ingredients. The muffins get baked for about 25 minutes, and you’re left with the perfect little snack/breakfast!