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
These egg bites are similar to my original egg muffin recipe, with some minor changes. I added cottage cheese and tapioca flour to this recipe to help give them more of a quiche-like taste.
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:
- eggs
- broccoli florets
- cottage cheese
- shredded cheddar cheese
- tapioca flour
- scallions
- 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!
PRO TIP: I highly recommend baking these muffins in cupcake liners placed in a muffin tin, and not directly in the muffin tin- even if its greased. Let’s just say I had to soak my muffin tin for 5 days to completely clean it. 10/10 do not recommend.
More breakfast recipes you may like:
Easy Shakshuka with Feta
Freezer-friendly Breakfast Burritos
Blueberry Pie Oatmeal
Broccoli Cheddar Egg Muffins
Course: Breakfast, Snacks12
muffins10
minutes25
minutes35
minutesIngredients
6 large eggs
2 cups broccoli florets, finely chopped
2 scallions, chopped
3/4 cup cottage cheese
1/2 cup shredded cheddar cheese
2 tbsp tapioca flour
1/4 tsp salt
1/2 tsp black pepper
Pinch of red pepper flakes
Directions
- Preheat your oven to 350 F
- Add the eggs, cottage cheese and cheddar cheese into a blender and blend for 30 seconds.
- Transfer the mixture to a bowl and add in the spices, broccoli and tapioca flour. Mix well until evenly incorporated.
- Line a large muffin tin with paper cups and spray each with cooking oil. Do not bake directly in the muffin tin, even if it’s greased- the muffins will be difficult to remove. Pour about 1/3 cup of batter into each muffin liner.
- Bake for 25 minutes, until the tops are firm to touch.
- Keep refrigerated for up to 5 days. Reheat in the oven or microwave.
Did you make this recipe?
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