Broccoli Cheese Egg Muffins

I LOVE egg muffins. I mean, what is better than having mini omelets ready to eat every single morning? These little broccoli cheese egg muffins are delicious as-is, but amazing that you can mix in whatever you like!

I sometimes use turkey sausage or chorizo, a mixture of veggies (bell peppers and asparagus, to name a few) and different cheeses.

Whatever I have in my fridge, basically. These little guys are Broccoli Cheese Egg Muffins, and they’re freaking good.

Close-up of one Broccoli Cheese Egg Muffin with a bite taken out of it

How to make broccoli cheese egg muffins

And, you can use milk or plain Greek yogurt, depending on what you have and depending on which texture you prefer (hint: I LOVE the texture Greek yogurt provides).

Plus, the Greek yogurt provides extra protein which is a fabulous way to start the day!

The other fun thing about these little babes is they are actually an original recipe in my cookbook! It’s filled with fun, simple and absolutely scrumptious recipes that are DASH diet-friendly.

Meaning they are made with real, nutritious ingredients and loaded with herbs, spices and ingredients that make food taste AMAZING, while being responsible with how much salt we add.

Broccoli Cheese Egg Muffin mixture in a glass bowl
Broccoli Cheese Egg Muffins in tin before cooking.

Make ahead breakfast is served!

In this recipe for Broccoli Cheese Egg Muffins, I give a range of how much salt to add, that way you can decide what is right for you and your wants/needs.

I also included ingredients like dry mustard, onion powder and garlic powder to give the egg mixture so much deliciousness.

I am ALWAYS a fan of adding spices and herbs to recipes because, well, they’re delicious!

Plus, there’s veggies AND cheese AND they’re super high in protein. Win after win after win!

Overhead shot of Broccoli Cheese Egg Muffins on a wire rack

Breakfast. Is. Served.


Broccoli Cheese Egg Muffins

Broccoli Cheese Egg Muffins.

Mini egg omelets baked in a muffin tin with broccoli, cheddar and delicious spices.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


  • 1 tablespoon olive oil
  • 1 small head broccoli, chopped into bite-size florets
  • 8 large eggs
  • ¼ cup milk or plain Greek yogurt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼¾ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried mustard powder
  • 1 cup shredded cheddar cheese, divided


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a medium skillet over medium heat. Add broccoli and saute 4-5 minutes, until soft.
  3. In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, black pepper and mustard powder. Fold in the sautéed broccoli and half of the cheddar cheese.
  4. Coat a 12-cup muffin tin with cooking spray. Evenly distribute the egg mixture into each cup. Sprinkle with the remaining cheddar cheese. Bake 18-22 minutes, until eggs are set.
  5. Let the muffins slightly cool before removing from the tin.


Cooking Tips: Place the egg muffins in microwaveable airtight containers and refrigerate for up to 5 days or freeze for up to 2 months. Roasted or sautéed asparagus, bell peppers or mushrooms can be substituted for the broccoli.


  • Serving Size: 3 muffins
  • Calories: 316
  • Sugar: 2
  • Sodium: 496
  • Fat: 23
  • Saturated Fat: 11
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 7
  • Fiber: 3
  • Protein: 21
  • Cholesterol: 447

Keywords: easy, quick, make ahead, freezer, healthy, bites, kid-friendly, protein

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