These broccoli egg muffins are healthy, flavorful, low-carb egg bites that are quick to make. They’re an excellent high-protein breakfast or a convenient on-the-go snack.
Egg bites have become a favorite of mine for meal prep because they’re simple, nutritious, and versatile. I often make a batch of zucchini egg muffins or these broccoli cheddar egg muffins so there’s protein-packed food ready for the week.
These keto-friendly egg muffins taste like a mini broccoli cheddar soup or a crustless quiche. They’re a great way to add vegetables to your day and work well for breakfast, lunch, or a quick snack.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other egg recipes you’ll love
- Broccoli Egg Muffins Recipe
Why this recipe works
- Healthy: naturally high in protein, gluten-free, and low carb / keto-friendly.
- Flavorful: they taste like mini crustless quiches—cheesy and savory with tender broccoli.
- Kid-friendly: great for toddlers and picky eaters who need a protein-rich breakfast or snack.
- Quick and easy: about 10 minutes to prep and under 25 minutes to bake.
Recipe ingredients
- Eggs – use large eggs.
- Broccoli – fresh or frozen; cut into small florets.
- Shredded cheddar – cheddar pairs well with broccoli, but other cheeses work too.
- Onion powder and garlic powder – simple seasonings that enhance flavor.
- Ground nutmeg – a pinch adds warm, subtle sweetness (can be swapped).
See the recipe card below for exact measurements.
Additions/ Substitutions
- Swap shredded cheddar for Parmesan or Swiss for a different flavor profile.
- Replace ground nutmeg with paprika if you prefer a smokier note.
Step by step instructions
Step 1: Preheat the oven and heavily grease a muffin tin or use a silicone mold.
Step 2: Steam the broccoli. Add a little water to a pan, cover, and cook for 3–5 minutes until tender-crisp.
Step 3: Whisk the eggs in a large bowl.
Step 4: Stir in the cheese and seasonings (salt, pepper, garlic and onion powders, and nutmeg or paprika).
Step 5: Fold the steamed broccoli into the egg mixture, cutting florets into bite-sized pieces if needed.
Step 6: Evenly divide the mixture among the muffin cups, making sure each cup gets broccoli.
Step 7: Bake until the muffins are set—about 23–28 minutes depending on your oven.
Step 8: Cool the muffins briefly in the tin, then remove and transfer to a wire rack to finish cooling.
Expert tips
- Use a silicone muffin mold or grease well. Egg muffins often stick to metal tins; silicone molds or generous greasing prevents this.
- After steaming, chop broccoli into small, even pieces so each muffin gets a good amount.
- For convenience, place a few broccoli pieces in each muffin cup before pouring the egg mixture on top.
Recipe FAQs
Store in an airtight container in the refrigerator for 3–4 days.
Heavily grease the pan or use a silicone muffin mold to prevent sticking.
Yes. Cool completely, wrap individually, and freeze for 3–4 months. Thaw in the refrigerator overnight or microwave from frozen.
Other egg recipes you’ll love
Gluten Free Potato Crust Quiche Lorraine
Paleo Gluten-free Spinach Bacon Quiche
Broccoli Carrot Goat Cheese Quiche with a Sweet Potato Crust
Bison Chorizo and Red Pepper Quiches
Spinach Feta Egg Cups
Sweet Potato Bacon Egg Cups
Sausage Egg Muffins (great for sausage lovers)
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Broccoli Egg Muffins
Equipment
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1 silicone muffin mold (recommended)
Ingredients
- 3.5 cups broccoli, cut into smaller florets
- 10 eggs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg, (or paprika)
- 3/4 cup shredded cheddar
Instructions
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Preheat oven to 350°F. Grease a silicone mold or a regular muffin tin with olive oil or butter. Silicone molds help prevent sticking.
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Steam the broccoli: place broccoli and 1/2 cup water in a pan. When the water boils, cover and cook 3–5 minutes until tender-crisp.
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In a large bowl, whisk the eggs. Add salt, pepper, nutmeg (or paprika), garlic powder, onion powder, and shredded cheddar; mix. Fold in the steamed broccoli.
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Divide the mixture evenly among the muffin cups, ensuring broccoli is distributed into each cup.
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Bake 23–28 minutes until set. Let cool 5 minutes, run a knife around the edges, then remove and finish cooling on a wire rack.
Notes
- Swap cheddar for Parmesan or Swiss if desired.
- Use paprika instead of nutmeg for a smoky flavor.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.