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Savory Cheddar and Broccoli Egg Muffins are a delightful and nutritious breakfast option that can be easily customized to suit individual tastes. These muffins are not only versatile but also packed with essential nutrients, making them an ideal choice for busy mornings or meal prep. Incorporating ingredients like broccoli and cheddar cheese elevates these egg muffins, offering a satisfying blend of flavors that appeal to both adults and children alike.

Savory Cheddar and Broccoli Egg Muffins

Discover the perfect blend of flavor and nutrition with Savory Cheddar and Broccoli Egg Muffins! These easy-to-make muffins are ideal for busy mornings, packed with protein, vitamins, and minerals from eggs, broccoli, and cheddar cheese. Customize them with your favorite seasonings and enjoy a breakfast that appeals to all ages. Great for meal prep, these muffins can be served warm or at room temperature, making them a versatile option for any time of the day!
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Ingredients
  

6 large eggs

1 cup fresh broccoli florets, finely chopped

1 cup sharp cheddar cheese, shredded

1/2 cup milk (or plant-based milk)

1/4 cup green onions, finely sliced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

Salt and pepper, to taste

Cooking spray or oil for muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray or lightly coat it with oil to prevent sticking.

    Prepare the Broccoli: Bring a small pot of water to a boil and blanch the chopped broccoli florets for 1-2 minutes until bright green. Drain and set aside to cool. This will enhance the broccoli's flavor and texture in the muffins.

      Mix the Eggs: In a large mixing bowl, whisk together the eggs and milk until fully combined. The mixture should be a uniform pale yellow.

        Add Seasonings: Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust the seasonings according to your taste preference.

          Incorporate Add-Ins: Fold in the blanched broccoli, shredded cheddar cheese, and sliced green onions into the egg mixture. Make sure everything is evenly distributed.

            Fill Muffin Tin: Pour the egg mixture into each muffin cup, filling them about 3/4 of the way full. This will allow room for the muffins to rise without overflowing.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are puffed and lightly golden on top. You can also check for doneness by inserting a toothpick into the center of one muffin; it should come out clean.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for 5 minutes. Carefully run a knife around the edges to release each muffin from the tin. Transfer them to a wire rack to cool completely, or serve warm.

                  Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. These muffins can also be frozen; just reheat them in the microwave or oven when ready to enjoy!

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 12 muffins