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Broccoli and Cheese Egg Muffins

Broccoli Egg Muffins with Cheese are quick, simple and the perfect grab-and-go breakfast for busy mornings. This recipe takes less than 30 minutes to prepare, and the egg cups are low in carbs and packed with protein.

Course Breakfast
Cuisine American
Keyword breakfast egg cups, breakfast egg muffins, breakfast muffin recipe, easy breakfast recipe, easy egg recipe, egg breakfast recipe, egg muffin recipe, homemade egg muffin recipe, make ahead breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 82 kcal
Author Kelly


  • 10 large eggs
  • 1 - 1 1/2 teaspoons sea salt or to taste
  • 1/4 - 1/2 teaspoon black pepper or to taste
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
  • 2/3 cup grated cheddar cheese plus more for topping


  1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
  2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
  3. Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins filling each about 2/3 full.
  4. Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts
Broccoli and Cheese Egg Muffins
Amount Per Serving (1 g)
Calories 82 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 142mg47%
Sodium 94mg4%
Potassium 92mg3%
Carbohydrates 1g0%
Protein 6g12%
Vitamin A 330IU7%
Vitamin C 10.1mg12%
Calcium 71mg7%
Iron 0.8mg4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.