Broccoli and Cheese Egg Muffins

I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.

I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.
Broccoli and Cheese Egg Muffins

I refrigerate them then pop them in the microwave for one minute and they taste as good as when I first made them.

I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.
I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.

A great way to start the morning because they are high in protein, taste great and satisfy me until lunch. You can make these so many different ways with whatever you have hanging around in your refrigerator. Here are some other suggestions.

Egg Muffin Variations:

  • Green Eggs and Ham – Spinach, chopped scallions, and ham.
  • Kale – Chopped onion, and chopped fresh baby kale.
  • Mushrooms and Cheese – sliced mushrooms and Swiss cheese.
  • Or try these Loaded Egg Muffins.

I usually like to combine egg whites with whole eggs, but if you rather use egg whites, that is fine too. Refrigerate for up to 5 days. Microwave in 30 seconds intervals until heated through.

How To Make Egg Muffins

More Breakfast Meal Prep Ideas

I love making a batch of these mini egg omelets - they are EASY to make, and I have breakfast ready for the next few days. I pop them in the microwave for one minute and they taste as good as when I first made them.
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4.83 from 39 votes
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Broccoli and Cheese Egg Muffins

2
4
2
SP
167 Cals 18 Protein 5 Carbs 8.5 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.

Ingredients

  • 4 cups broccoli florets
  • 4 whole large eggs
  • 1 cup egg whites
  • 1/4 cup reduced fat shredded cheddar, Sargento
  • 1/4 cup good grated cheese like pecorino romano
  • 1 tsp olive oil
  • salt and fresh pepper
  • cooking spray

Instructions

  • Preheat oven to 350°.
  • Steam broccoli with a little water for about 6-7 minutes.
  • When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
  • Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
  • In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
  • Pour into the greased tins over broccoli until a little more than 3/4 full.
  • Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
  • Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Video

Nutrition

Serving: 2omelets, Calories: 167kcal, Carbohydrates: 5g, Protein: 18g, Fat: 8.5g, Cholesterol: 170mg, Sodium: 317mg, Fiber: 2.5g
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 2
Points +: 4
Keywords: breakfast meal prep, broccoli and cheese egg muffins, broccoli egg muffins, keto breakfast meal prep, meal prep breakfast ideas
I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.

 

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317 comments

  1. 5 minutes too long I think, at least for my oven at 350

  2. I really like these. I can’t leave anything alone so I added my usual fistful of fresh minced garlic. I also did 2 cups of steamed asparagus instead of the 4 C of broccoli. Obviously it changes the calorie count but really, by that much? I also am going to give some chopped sauteed, minced garlic shrooms a try next time. Sauteed or steamed garlic spinach anyone?. Cool & squeeze the water out. The possibilities are endless. Hey, what about 1/3 less cream cheese? A bit of heat w/red pepper flakes? & on & on & on…

  3. I am new to your site and new to WW – can you please share how many GREEN smartpoints this recipe is? Thank you!

  4. I was just wondering on the recipe it says at the top of the recipe serving – 4 – 167 calories . At the bottom of the recipe on the nutritional section it says – 2 omelets : – 167 calories so I’m wondering is it 167 per omelet or is it 2 omelets for 167 calories. I’m calorie counting so I’m needing to get clarification. 

  5. I love the recipe it is so good.

  6. This was so good and came together quite easily. I did get quite a few dishes dirty but knowing I’ve got breakfast made for the next four days makes it worth it. They are very tasty!

  7. I would have used only 3 cups of broccoli as I had enough to fill 12 tins Next time I will cook the broccoli less too. Overall worth the 1 smart point. Will definitely try it again..

  8. Thank you for doing this meal plan! I am definitely using it! I am new to skinny taste! I am trying to lose menopause weight. I did my first meal plan last week and have been cooking from One and Done and Meal Prep for a month now. It has helped me so much and has made mealtime so stress-free! I also purchased the Ninja Foodi 11 in 1 and cook in it almost every night. I love your pressure cooker recipes! I’m loving my new eating/cooking regimen! Thank you again for inspiring me to make this part of my life! Sherri Yuncker

  9. Thank you!! Made this recipe and it was amazing ! My family lived these egg bites – easy to make and delicious!!

  10. A great way to use up leftover cooked vege. I subbed 1/2 cup Tofutti sour cream for the cheese and stirred in some chili flakes. I can see this becoming a breakfast staple in our house. 

  11. Love this recipe, we make them all the time. I steam the broccoli just a little bit, it takes that raw taste away and it doesn’t get mushy. I’ve also done the variation of mushrooms and Swiss cheese. So good!

  12. How many green ww points? I only see 1 Blue sp.

  13. Can these be frozen and reheated?

  14. No need to precook the broccoli- it turns to mush by the time it is steamed, baked, then reheated.

  15. Why do you add olive oil to the broccoli?

    • I cook without oil so I made it without oil and it was just fine…………..I always tweek recipes to suit my taste and they just serve for me to get an idea. this was good.

  16. The cook time at the top of the recipe card says 30 mins so I overcooked them! Make sure to set the timer for 20 minutes!

  17. I made BROCCOLI AND CHEESE EGG MUFFINS. They came out perfect. Can’t wait to try the Loaded Egg Muffins. These recipes are perfect keto eats. I finally found a great recipe site. Thank you Healthy Low Carb skinnytaste.com

  18. These are so delicious! I will make them often!

  19. I am not a fan of brown, crispy edged eggs.  Any chance you might experiment with doing this in the instant pot someday?

  20. i bet these could be done in the egg thingy for the instant pot, like the Starbucks egg bite thingys

  21. How do you keep you muffin tin clean after baking egg dishes in it? I loved these, but I had to retire my tin.

  22. Great way to start the day!

  23. Delicious, great way to use up leftover veggies too

  24. So so so good!! Easy to bring to work and have throughout the week! 

  25. Hello,
    I made the egg muffins and they stuck to the tin even though the pan was sprayed with olive oil. Any suggestions on how to avoid this?

  26. Definitely tasty. I hate to say that I altered slightly by adding more goodies, like carmalized onions and peppers and panko breadcrumbs on top. I think next time I will pop these into a phyllo pastry as quite a bit stuck to the tins despite spraying and the evoo ingredient. 

    Thank you for the inspiration!! A good change up from boring egg muffins!

  27. I desperately need to lose weight. While the meals sound great they don’t give a calorific value so I know my overall intake per day. I know it’s a way of eating and not just a diet but at this stage I need to be losing weight as quickly as possible without being silly as I have 30 kg to remove. Thanks Elaine

  28. Just made them delicious so easy to follow for someone who doesn’t cook thank you 

  29. I made these today.  Not only were they super easy but absolutely delicious too!  My husband tried to sneak more!!  I can’t wait to try some of the variations as well.  

  30. Is there a particular size muffin pan?

  31. These were so filling and delicious! I am not an “egg lover,” but needed a grab & go option for breakfast to take to work. I made it exactly as recipe is shown. Can’t wait to try different variations!

  32. Can I just use whole eggs instead of any egg whites.  If so how many should I use

    • Of course whole eggs will do. I went for 350g broccoli (think thats about 4 cups), 8 whole medium eggs and 100g of sour cream. Filled all 12 holes of my muffin tray to the brim. 8 eggs should be a good starting point.

  33. I love making these! I use a different recipe but same basic idea. I’ve found that using my food processor for mixing up my eggs really helps them be really mixed well. 🙂 my favorite type are lox and cream cheese. 

  34. Can I make this in a casserole dish instead of individual muffins? Do I need to change the baking instructions if i do?

  35. These were delicious and easy! I made the basic recipe again, but changed the fillings to sausage, peppers, and onions. So good.

  36. If you’re using 9 tins; and it’s two per serving; how does it come out to 4 servings?

  37. I love these, but I was a little confused because the picture shows  mixing cheddar cheese in with the eggs and then topping with the grated cheese, but the instructions say to do the opposite. I mixed grated Parmesan cheese in With the eggs and topped with cheddar but I think it would be better the other way around like the picture shows. I also think it needs a little garlic or something but it’s a great idea for busy mornings!

  38. I made these this morning with some minor adjustments so I thought I’d share.
    I used 5 whole eggs instead of 4 hoping to get a full 12 muffins and I used regular Colby/Jack cheese. Not only did they turn out good but I was able to get the full 12 muffins as well as lower the calorie count! 6 (2 muffin) servings at 143 calories! I’m sorry I don’t know about the WW points, I’m a calorie counter.

  39. Great recipe! Anyone have issues with the egg muffins falling after they cool? I’ve read some recommend to add a couple tbsp of flour to the eggs but was wondering if I could be over or under cooking them? Or anything else? Thank you!

    • Yes, I was just coming into the comments to see if anyone said anything about that… They taste fine but the texture is a little weird after they fell

  40. I read this recipe and thought I would try it from memory. As I had no egg whites, I used 8 whole eggs. I also added 2 tsp baking soda. It made 12 and they came out light and fluffy, but next time I will likely use paper muffin cups to line the muffin tin as even with oil, they stuck which made cleaning up a bit of a chore.

  41. How  long does it last in the fridge please?

  42. If I wanted to use all whole eggs and (no egg whites), how many whole eggs would you suggest using?

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  44. Would love it if your nutrition included Potassium for folks on kidney diets.

    • You could use my fitness pal app . When you create a recipe it calculates all nutritional information when you log it as part of breakfast, lunch or dinner.

  45. Pingback: Skinnytaste Meal Plan (April 23-April 29) – My Blog

  46. Question 
    Would u cook the spinach and mushroom first on the stove? Then add to tins  in order to rid of excess water

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  48. Made this today. Added a little almond milk and some everything but the bagel spice. They were delicious. Thanks Gina! I can always count on you

  49. I made these with 12 eggs and about 5 cups of broccoli that i steamed and then chopped up with my salad chopper and a smidge more of each cheese. I put all of this in WW recipe builder and it is 1 point for 2 omelets. They are really delicious and lucky me I have 8 more servings this way!! .

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  52. This is probably my favorite go-to breakfast recipe! It’s simple, quick, and so low in freestyle points. Love it.

  53. Pingback: 25 Must Make Breakfast Omelets | CrystalandComp.com

  54. I made these for a quick breakfast for me but my kids love these and beg me to make them over and over again. Thank you for giving us a healthy breakfast recipe!

  55. LOVE these. Thank you for sharing a great recipe. Can these be frozen?

  56. These are really good. I just have a question, when I put everything into the weight watchers app it comes out as being 3 points. Just wondered how you got only 1 point?
    Thanks

  57. These were super simple to make and loaded with flavor. Great for a workday breakfast.

  58. I don’t love eggs but really like these. I have tweaked it a bit – use spinach instead of broccoli and line the muffin tin with 1/2 slice center cut bacon. Ups the points to 2 but it’s like having bacon and eggs.  I also get 10 instead of 9 this way too. .   I used to buy jimmy dean delights sandwiches but these are so simple I throw a batch together on Sunday nights for the week.  And they are a lot less points!

  59. Delicious. Make sure to adequately spray muffin tin. 

  60. Hi Gina,
    Wondering if you have ever roasted the broccoli with the olive oil, salt and pepper rather than steaming?
    Thanks!

  61. These egg cups are fantastic! Easy to make and taste gourmet!

  62. Perfect start to my morning and perfect start to my new me, new year! Thank you Gina for the 2018 meal plan!

  63. How many eggs if you prefer just whole eggs?  Thank you.

  64. I get 3 sp when I use the WW calculator on the App.

  65. Can’t wait to make these and would appreciate a weekly meal plan from you!  Thanks for your lovely recipes, emails and Happy New Year!  

  66. How many eggs are required for one cup of egg whites? The egg whites are in addition to the 4 whole eggs,
    is that correct?

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  71. Sorry if this has been asked before… when you reheat, what is the wattage of your microwave oven? Mine is a higher watt and I typically need to adjust using a lower power. One minute in mine may leave these delicious bites as if scorched by the sun!

    Thanks!

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  73. hi can i use mozarella cheese or mild gouda cheese  instead of the above mentioned cheeses

  74. Why is it necessary to use the egg whites? Why not just use 6 whole eggs?

  75. Please, can someone tell me if these muffins can be frozen for later use?

  76. Has anyone tried freezing these for later?

  77. Loved these, so tasty and healthier than eating toast every day!

  78. Question: I’m watching carbs and have to be careful what I put in them. I’m allowed to have bacon (go figure)–think I could line the muffin tin with a piece of uncooked bacon and it’d cook ok?

    Thanks! Very excited to try them!

  79. These are absolutely delicious.  I finally found something I can eat for breakfast – the most important meal of the day.  Will try spinach, mushrooms and spinach.  

  80. Planning on making these soon. Just one question if you only use egg whites would the smart points value change? If so, what would the new value be?

  81. I’d have to check with you here. Which is not something I usually do! I enjoy reading a post that will make people think. Also, thanks for allowing me to comment!

  82. I'd just like to thank you for this recipe, and all the recipes you post here. I joined Weight Watchers last March, and with the change to smartpoints in November I've had kind of a hard time finding my "groove" again. Your site, with the updated points values has been invaluable to me as I adjust to the changes and I really appreciate you taking the time to update them all. THANK YOU!

  83. Oh- I added a few pieces of spiralized zucchini and yellow squash to each omelet as well .

  84. Made these this morning, I substituted broccoli with 1/2 a large bell pepper , green onions, and ham diced. I did not use the oil, but used olive oil spray for the pan, I also used 8 large eggs as I was making 12 omelets. At the end I added some tabasco sauce 3 small drops each omelet and topped with a bit more cheese. Baked at 350 for 25 minutes (my oven has issues).

    I was a little nervous as to how I would get them out of the pan without breaking them apart, I took a butter knife and ran it around the edges and they came out intake with no issues.

    They turned out amazing, and I will be making them often with many different ingredients. Thank you Gina for sharing this, I have issues with breakfast and this may be my answer.

  85. Any idea how much Saturated fat are in these? Am trying to figure out the new Smart Points.

  86. I didn't have any broccoli on hand so I used sautéed spinach instead. For the win! Both delicious!

  87. Is the nutrition value for 2 whole muffins?

  88. Can you use parmesan cheese instead?

  89. Is the nutrition info. for two whole muffins??

  90. Same! Please advise!

  91. Gina – I just noticed that the pictures show the cheese going in with the eggs and the pecorino being sprinkled on top, but the recipe itself reverses those ingredients. Which one is correct?

  92. I made the mistake of measuring broccoli after steam in, so I had tons of broc in these. No problem! So yummy!

  93. These were so easy to make and delicious (just need a pinch of salt). I highly recommend this recipe!

  94. I used a box of frozen chopped broccoli. Microwaved it to thaw and squeezed out excess water onto a paper towel. Love these!

  95. If it's 4 points for 2, would it matter that I was able to get 12 made, not 9? Would they be less points? I didn't alter a single ingredient, just got it into 12 cups just about filled to the top.

  96. I don't like using egg whites. If I leave it out it shouldn't be too much of a problem will it? Also, I want to make these in the bigger muffin pans this time, how long do you think I should bake them for then?

  97. These were so easy and absolutely delicious! I am very new to eating low carb and these will definitely be a new staple!
    Can't wait to have them for breakfast tomorrow!

  98. made these the other day and just ate a serving, really tasty. I didn't steam the broccoli and it turned out just fine. Will definitely put these on the rotation. Thanks for all of your recipes, can't wait for your book!

  99. Eating this right now… Totally yum! I didn't have enoght eggs to add egg whites so I used my remaining 2 eggs plus water to increase the volume (and to make it fluffy). Turned out fine. Also, I don't have a nonstick muffin pan (yet); stuck pretty bad to the bottom…. Until I get one, I will try it again but first push squares cut from some left over filo dough from my freezer into the cups before adding the ingredients.

  100. Just made these tonight! They're great. I'm looking forward to having them on my morning walk to work!

  101. We are obsessed with these! We love them so much we wanted to share with our readers as well (and of course give credit to you!). We've been loving adding mushrooms and using regular cheese instead of reduced fat. Thank you for the inspiration!!

    Warmest,
    Liz and Lo
    {celesteandpearl.blogspot.com}

  102. Yes, I froze mine and reheated a single one for 1 minute in the microwave after it had defrosted. These taste better the day after!!

  103. Are these freezeable to pull out at a later time and reheat? Always looking for healthy breakfast recipes for my toddler for going by the babysitter

  104. I made these yesterday but realized they are too "eggy" for my taste – do you have a mini quiche version of this recipe?

  105. Made these today. I used a microwavable steamed broccoli pack. I used a 1/2 cup of cheddar cheese. I had to add more egg to the mixture because there was so much broccoli that i had to use my entire muffin tin which held 12 "muffins".

    This came out SOOOO GOOOD!!! I think i added too much salt and pepper but i like my food well seasoned.

    This recipe takes about 30-35 to prepare and put in the oven (not including cook time). But i'm kind of a slow cooker :/ so maybe it will take less time for you.

  106. I just made these and ate half of it before it was cool enough because it was so good!! They came out so cute. Mine rose quite far out of the muffin tins though, but they didn't spill over, so they were like mini souffles. I think I might add some chopped ham and turn them into mini quiches for dinner! Thanks so much for sharing. Are you thinking of making a cookbook/have you? I'd love to see it! Thanks to your site, I've found healthy eating to be a lot easier and way more delicious and I've already lost 30 lbs!

  107. I made these last night & they were super good!! I can't wait to experiment with different combos!! Thanks for your great recipes Gina! 🙂

  108. Just made these for the first time. I actually used one bag of steam in the bag broccoli, mashed it up a little after cooking and did everything else exactly as the recipe states!! Amazing!!

  109. I made these today for a breakfast potluck we had at work. I used my mini-muffin tins instead so that there would be more of them. I just cut the cooking time in half and they turned out perfectly! I did add a dash of onion powder, but otherwise I made the recipe as stated. I am going to make the regular sized version with spinach next time.

  110. Thank you so much for such an awesome recipe! I just made this. I used only 1.25 oz of fat free cheddar to sprinkle on top of the omelets and added a little minced onion. This is so good! I'm excited to eat this for my week's breakfast!

  111. I changed this up a little, substituting Egg Beaters for the eggs and using diced lean ham and onion instead of broccoli. I don't cook either beforehand, the baking seems to be enough.

    This modification yields 3 omelets per serving instead of two for the same points. I also quadrupled the recipe to make enough for two weeks of breakfast. I love these.

  112. If you're using a veggie that isn't broccoli (for example, green peppers or mushrooms) do you still need to follow the steps of steaming and mixing with olive oil? Or can you just place the raw, chopped veggies in the bottom of the muffin tins after you spray them?

  113. What can I say? Nothing but "Delicious". "The best".

  114. Have linked back to this in my blog! Your is my FAVORITE healthy eating website.

  115. I made this recipe, with cream of chicken in it ans some vinegar. It was good

  116. I make these nearly every week. Do you think the recipe would work if made in a 9×13 pan, too? Adjusting for volume, of course. Thanks as always for your inspired recipes!!

  117. I made these tonight after dinner to use up some broccoli that we had leftover. These are gonna be perfect to have with breakfast in the mornings after I get back from PT and don't have much time for breakfast.

  118. I used frozen spinach and onion and got 12 cupcakes out of the recipe! They were so good! My husband and I loved them!

  119. I make these all the time – always mixing up the veggies. I add spicy turkey sausage as well. Only 2 links for all 12 – but it is wonderful!
    Thank you so much for all your recipes! You are amazing 🙂

  120. I make these all the time – always mixing up the veggies. I add spicy turkey sausage as well. Only 2 links for all 12 – but it is wonderful!
    Thank you so much for all your recipes! You are amazing 🙂

  121. I tried this out this morning. I followed your recipe fairly closely, but used some sautéed onion, bell peppers, garlic, and spinach in place of the broccoli and left out the pecorino romano cheese. While they tasted great, mine did a weird soufflé thing in the oven. See photo. Any suggestion on what I may have done wrong? I used PAM baking spray (the kind with flour) to grease my muffin tins… do you think could that have been the problem?

  122. Made a batch of these last night – I figure you must have used a larger muffin tin because I got 9 omlettes out of it with waaay too much broccoli (and I only had shy of 3 cups). Pretty good though – look forward to more cheese and ham!

  123. I made these Sunday Night. I had them Monday morning and today for breakfast. So good and filling. I used 2 additional eggs so I could make 12 instead of 8 to fill up my cupcake pan.

  124. The family loved this recipe! I added diced shitake mushrooms and red peppers…AWESOME!

  125. Can you make this with only egg whites without the eggs?

  126. Quick question…do you use a regular size muffin tin or a "mini" muffin tin. I used the mini but cannot figure how 2 of those can be 167 calories. LOL

    Thank you in advance!

  127. do you mix the shredded cheddar with the egg or the grated romano??? instructions and pics are backwards, it probably doesnt make a difference, but just wondering, thanks!

  128. I made these this morning using Southwestern Egg Beaters instead of the egg whites and also made half with spinach, tomato and the other half with spinach, tomato, and diced leftover steak (for my not so healthy guests). These were a hit & super yummy!!
    Thank you so much for this recipe, I can't wait to try the variations that keep coming to mind.

  129. This were easy to make and yummy!
    Thanks so much!

  130. These look perfect for breakfast…

  131. I used mushroom and fresh spinach. They were great and everybody in my family ate them. Thank you Gina!

  132. Can I use a large sized muffin pan (hungry husband)?

  133. These came out delicious! I upped the ingredients a little so I could utilize my 12 pan cupcake pan. I have tried so many of your recipes fro a couple years now and none have been disappointing! Thank you so much for sharing!!!

  134. So delicious, it is too good to be true! A filling and tasty breakfast without the guilt! I call them my egg muffins 🙂 YUM, thanks Gina for another great, easy recipe.

  135. Would these fall apart without cheese?

  136. Will this fall apart without cheese?

  137. @tiffaney, don't you just LOVE food deception?! The amount of veggies that i hide in food is amazing.

    These are sooo yummy. I put some fine chopped deli ham on top before the cheese and it made for wonderful dinner!
    Thanks Gina

  138. MOM TIP… place raw broccoli in food processor until finely chopped. Skip cooking step and add directly to muffin tin. Reduces overall cooking time, but most of all – the broccoli is totally undetected by my toddler who NEVER eats broccoli any other way!

  139. is this using the mini muffin tins or the regular sized tins?

  140. I made these this morning for my coworkers. Very easy, fast and delicious. The next batch will be for me only and I'll eat them during the week for breakfast.

  141. I tried these for the first time tonight and they turned out amazingly! Quick, easy, delicious. I substituted the broccoli for sauteed mushrooms, semi-dried tomatoes and baby spinach. Also substituted the egg whites for 1 cup of milk. Turned out beautifully, and made exactly 9 using a standard muffin tin. I can't wait to experiment with different flavour combinations with these mini omelettes – they are a winner!
    Thank you for sharing this wonderful recipe!

  142. I must have done something wrong (too much broccoli maybe?) because I filled a 12 tin muffin pan. Not that I'm complaining. Now I can have two for 3 points plus each. At least I hope I'm figuring it correctly 🙂

  143. Do you have a recommendation for a cheese substitute? My fiancé cannot eat dairy but I'd love to try out this recipe for us.

  144. Oh these were goooood. I baked these up last night and they were just so cute and adorable on a plate at my desk this morning. I had enough broccoli to stretch this out into 12 portions. As for the cheese I used half mixed with the egg and the other half sprinkled on top. Thanks again for another A+ recipe!

  145. Although I love the idea of mini omelets, I actually don't currently own a muffin tin. Would this work if I poured the exact recipe into a baking dish or pie plate and just cut it into servings?

  146. these turned out so good! thanks for the recipe, gina! i will be definitely be making these on a regular basis!

  147. Making these as I type. Question, you say mix in grated cheese and top with cheddar, but in the photos it looks like you beat in the cheddar and topped with grated cheese. Which is correct? Thanks! ~M

  148. wow, i am your fan

  149. This looks sooooooooooo freaking good. Ima try this at home.

    www.3girls1apple.com

  150. Thanks for the recipe!! I am always looking for easy, healthy breakfast recipes that I can make ahead. I topped them with a small dollop of whipped cream cheese…wow! Delish!

  151. Just one question – what do you make with all the leftover egg yolks?

  152. Such a great recipe! I'm starting on a low carb diet, and this is a great way to start off my days. Thank you!

  153. This is probably a dumb question, but would you saute the mushrooms before you put them in if you did mushroom and spinach?

  154. Normally I find the next day when reheated they are spongy…do u think they r

  155. Which cheese is mixed in and which sprinkled on top? Photo and instructions don't match? Thanks, can't wait to try.

  156. I've made and shared your mini omelets in the past and they always go fast! I love that they're crustless but still get crispy around the edges from the muffin tin.

  157. Yum! These looks really delicious, and would be perfect for school morning!

  158. Do these freeze well?

  159. DEFINITELY will try this soon !!!
    kisses

    http://franchemeetsfashion.blogspot.cz/

  160. I jut tried these. Honestly I was not a fan, but someone might like them.

  161. These look very nutritious and I liked the idea of storing them in fridge for the full week.

    -Raksha
    Raksha's Kitchen

  162. Thanks for the recipe my daughter is getting tired of instant oatmeal for breakfast. I will probably try freezing some because my daughter is the only one who can have real cheese. My son has a dairy protein allergy.

  163. I don't have a mini pan (I really need one!) so if i made them in a regular muffin pan would one equal about the same as 2 mini for a serving size?

  164. I love to make this easy and delicious omelets to start off my day! Thanks for sharing Gina 🙂

  165. The nutritional facts are based on how many pieces per serving?

  166. I made this in a pie crust. It was great. Next time, I will not use as much vegetables (used 3 cups of brocolli and roughly 1 cup of cauliflower).

  167. These are so easy & delicious. I have also made them wrapping a half slice of cooked turkey bacon around the walls of the cupcake circle and then added the filling. Or just a few crumples of apple sage flavored chicken sausage. Be sure to add in the points, although it's not much.

  168. If you put the ingredients into a regular pan (rather than a muffin tin), which size would you use?

  169. These were absolutely delish and so EASY to make. Now I have breakfast for a few days, YAY!!

  170. Made these tonight, and they were SOO yummi!

  171. Made tonight and they were so good. Not sure it needed the Romano. Think next time I will try it without to save the calories but maybe it made it a little more flavorful? Excited to try freezing them for easy extra protein with my Skinny Overnight Oatmeal (so good too!).

  172. These are in my oven right now. I'm using mini-cupcake tins as I miss read the recipe. (Opps)

    I also cheated and used one of Green Giants Broccoli and cheese for one for the broccoli and cheddar. Seems to be working out just fine! 🙂

  173. Just made the Zuchini Tots and they came out great! Can't wait to try these next. Wondering what other cheese can be used instead of the pecorino romano. Not really familiar with that one. Any other good suggestions? I was thinking parmesan …. any thoughts on that?

  174. I just made an altered version of this today, for 45 kcal each and they were amazing! I used 4 eggs and a cup of egg whites like your recipe calls for, but omitted the flour and oil since I never use them when I make regular omelets and also the cheese because I have high cholesterol and it seemed like a bad idea to eat yolk and cheese at the same time. I then seasoned with salt, pepper and chopped chives, sprayed the tins, added veggies (tomato, onion and red bell peppers) and baked them.
    They turned out amazing and this way I could have two. I had them for lunch with a double serving of your cauliflower soup (original version), which is also delicious, and felt full all afternoon, yay! =)

  175. This question has been asked in the comments, but I can't seem to find an answer. If you are substituting the 4 whole eggs and the 1 cup of egg whites for egg beaters, how many/how much egg beaters should you use? Thanks so much!

  176. I'm going to try these with sauteed garlic, shallots and zucchini with a little fresh basil. I'm planning on making these ahead so that the first week of school runs smoothly in the morning 😉

  177. Love this! I cut the recipe in half and only used egg beaters. I also used some peppers and onions in mine. They came to 113 calories for 3 of them!

  178. What do you mean by 1 cup of egg whites? Do you mean i need more than 4 eggs?

  179. These look great! Do you think they would be okay to take to work for a breakfast and eaten about an hour after they come out of the oven? Or bake at night and reheat before leaving for work?

  180. LOVED THEM!! USed 4 whole eggs instead (thats all I had).. i use broccoli, red pepper and red onion… also used colbyjack and pepperjack cheeses! YUM!! My bofriend took the rest for work today after making them this morning =)

  181. I love these! THANK YOU! I adapted the recipe a bit though. I made them with 3 servings of egg whites, 4 eggs, 60 grams of old cheddar cheese, 14 grams of real bacon bits, 3/4 cup of skim milk and lots of chopped veggies. It made 17 mini omelets and each of them have only 1 point (calculated with e-tools recipe maker)
    YUMMMY!!!

  182. Thanks for sharing…yummy!

  183. How are they heated up the next day, or even later in the week? And how are people re-heating? Microwave?

  184. So yummy! A great recipe for snacks, breakfast, or dinner!

  185. Made these for dinner tonight. Totally rocked the recipe. Thank you so much for the awesome recipe. Can't wait to try it with other veggies. 🙂

  186. I made these tonight to store up for the week and they turned out fantastic ! I made quite a few variations, though, because my hubby and toddler like food a bit more hearty (even if I happen to love the original recipe, my hubby will always say, "where's the meat?"). Instead of broccoli filling, I cooked up 1/2lbs of ground turkey sausage, 1/2c chopped roasted red pepper, 1/4 of a small onion (chopped) and threw in a few tbsp of chopped parsley. I lined the bottom of the muffin tins and topped with your egg mix and they were fantastic.

    Thanks for this great idea and recipe, Gina !!

  187. These were amazing. I just prepared them this am and they were delicious! I actually took a pic and used it as my profile pic on fitnesspal.com! OMG…I hope they are just as good tomorrow. Thanks for the recipes. I'm going to try your dirty brown rice with shrimp later today. 🙂

  188. I just halved this recipe to make only a few, but now that I've tasted one, I'm going back to make more for the rest of the week!

    • Gina, I made these last night and they are incredible. I only had a 6 and 12 muffin pan, so I used the six. They reheated nicely in the microwave and they are quite satisfying. Keep up the good work! You're so inspiring!

  189. Made these for dinner tonight! Came out perfectly and have several left for breakfast or snacks later for the rest of the week. I am pretty sure these will be a staple in my house from now on!

  190. How do you know that these are two points? I added the nutrition information into the new calculator and it says three points which is still low but not two.

  191. Do I use a mini muffin pan or regular size????

  192. I had the same question about adding meat. I added cooked ham and they came out great. I didn't alter the recipe. Seemed to work! Yummy!

  193. I know that these are supposed to be meant as a healthy food option. However, I was wondering if you would be able to add cooked chopped sausage into the mix and have them turn out just as good, cooking them as directed or if I would have to alter something in the process.

  194. Would. These freeze well?

  195. If I was to make this recipe with egg beaters how much would I use?

  196. Another hit! Made these for breakfast Sunday with some wheat toast and loved them – tasted like little quiches. I pretty much followed the exact directions but my 9 muffin tins were filled to the brim, not 3/4. They seemed to cook fine though – I was worried about them overflowing. Looking forward to eating some more this week.

  197. OMG! These are sooo good! Instead of broccoli I added sauteed mushrooms, onions, and green pepper. I added some tomatoes and cilantro too. They are sooo good for breakfast! I add salsa on top of mine. I froze these too – they freeze well. Thanks Gina.

  198. I made these a few days ago and they were delicious! They're perfect for the days I have work early and need something quick to eat. Very tasty for low points, thank you!!

  199. the taste on these is absolutely delicious. however, my mini omelets puffed right up like suffles adn I was left with a mini omelet with a major whole. Any ideas why??

  200. I really enjoyed these as a quick and easy breakfast, after the first day's effort. I used egg substitute, skipped the oil, and used frozen chopped broccoli. I also sprinkled the cheese over the veggies instead of mixing it in with the eggs. They were great fresh out of the oven, and I've had good luck freezing them and reheating for two minutes on high in the microwave. (Of course, they're better fresh, but for a fast breakfast, the frozen ones are still a winner.) Thanks for another great one!

  201. Lower-cal (and cheaper) substitute: 1 cup skim milk instead of 1 cup egg whites. It still turned out fluffy and delicious.

    I used 1 clove garlic, 2 scallions, sundried tomatoes, mushrooms, steamed red peppers and steamed broccoli; I just made sure I had 4 c. total of veggies (after steaming), and it actually made 12 mini omelettes.

    Mixing the eggs with the grated cheese didn't work so well, it seemed as though a lot of the cheese sank to the bottom of the mixture and only came out in the last two mini omelettes. Probably a better idea to just mix the cheese in with the veggies before spooning them into the pan and pouring the eggs over.

  202. How many calories would be in each one if i baked them in a mini cupcake pan? I want to trick my mind into thinking I am eating more then I am so I prefer to eat 3-4 little breakfast muffins then just 1-2

  203. I made them in cupcake tins, you can steam the broccoli, blanch it or sauté it, however you prefer to cook it.

    Another good cheese is locatelli if you can find that near you, if not you may have to do some taste testing.

  204. Hi Gina, if I can't find pecorino romano what would be a good cheese to use?

  205. Are these made in muffin trays, or cupcake trays?

  206. hi Gina! i made these for brunch today! they came out so delicious! thanks for the recipe!

  207. I decided to make these today! They're in the oven right now 🙂

  208. Hi Gina,
    I'd love to make these but don't have a steamer. When you say steam the broccoli in a little bit of water, do you need a steamer for that or can I do it without one? Thanks, I can't wait to make these!

    • I steam it in the microwave. Just add a bit of water in the bottom of a bowl and cover with plastic wrap. Leave a corner open to vent. Works like a charm

  209. I'd like to say I made this recipe, but I basically just used the concept of it! I cut up peppers and onions (my favorite omelet ingredients) very small and threw them raw into the muffin cups. I added a splash of milk and some cheese to the eggs and poured it in! Great work breakfast! The only thing I have to remember is to mix the eggs in a measuring cup for easy pouring. I used only 4 whole eggs and made 6. When using fresh egg whites, how many make a cup? Thanks for a new and easy breakfast staple!

  210. Sounds like a happy mistake Raquel!

  211. So…. I totally goofed this recipe, completely forgot the grated cheese, mixed the shredded cheddar into the egg mix as well as put some on top and thought they were amazing even before I realized my mistakes!!! I made these with broccoli AND cauliflower and my picky mom (who doesnt care much for cauliflower) ate hers all up. I can't wait to try next time following the intended recipe!!!

  212. i just bought a muffin pan today (yeah, i'm the last person in the world to own one ) and this is the first thing i made!!! yummy!! i added onions, tomatoes, and mushrooms. Wish i had had spinach around but nevertheless these are GREAT!!! So easy, and I like easy!!! Thanks a lot once again! i'm going to browse your site and see what else I can make in a muffin pan 😀

  213. Regular size muffin tin.

  214. Silly question perhaps, but…are these made in a regular muffin pan or in a "mini" muffin pan?

  215. How much egg beaters does it take to sub for the eggs in this?

  216. Hi Mo! In place of both.

  217. Hi Gina,
    A friend of mine made these and said they were wonderful. My question is, you said you could substitute egg beaters…is that for the egg whites, or the whole eggs?

  218. I'm happy you all liked them! Aren't the black beans delish!! Thanks for sharing my site with everyone 🙂

  219. Oh Gina! You are so brilliant! I made these "omelette muffins" today and they are sooo delicious! I added scallions and red pepper flakes and they were perfect. I would have never thought to make them in muffin tins on my own, but what a handy meal for early mornings when you need something quick and healthy.

    I have made so many recipes from your site and have never been disappointed. (I make a double batch of your Cuban Black Beans every week and can't get enough of them!) I even have my mom and two of my sisters hooked on your blog too! Thank you again for making healthy eating easy and yummy.

  220. I made these last weekend and they were great – thank you! FYI – I put the nutritional info in my Points Plus calculator and it gave them a value of 3 Points Plus each. However, my batch made 12 instead of 10, too.

  221. I made these today for breakfast & brought them over to my mother-in-law's for mother's day. They were a big hit! YUMMMM. I am so excited to try them again & pop them in the microwave for an easy breakfast for work the next day. Yay! 🙂

  222. I just made these this morning and got them into 12 muffins instead of 9 making them 1 point each!!!! i double checked it on the recipe builder. I followed your measurments exact but maybe i mashed the broccoli to much. Oh well who cares they are now only 1 each lol. THanks again Gina. you are great

  223. I just made these for the first time, and wow. So tasty. Can't wait to try some of the other suggestions above too!

  224. I just made these for brunch today, but used tomatoes, onions, mushrooms, shredded mozzarella cheese, topped with a slice of avocado. They came out delish, thank you!! I'm so excited not to have to clean up a bunch of dirty dishes, too!

  225. I am going to make this recipe tonight for tomorrow night's dinner. Can't wait.

  226. Sure, you can swap in any ingredients you like, mushrooms, onions, whatever! Enjoy!

  227. if i change the point value would it still work if i throw in a little turkey bacon or turkey sausage as well or in place of the broccoli?

  228. Hi Gina
    I also just found your site and I think its fantastic.You should have a cookery show,I'd love it!

  229. Wonderful! Thank you!

  230. I just found your site, and i have looked at many recipes already! I feel like I hit a gold mine! So many things that i am looking forward to making! I will be sharing at my next meeting. Thanks!

  231. Hi Senny, no I don't have a cooking show. I just updated the nutritional info and added calories, etc. Points vary depending on fat and fiber.

  232. Hey! Wow, these look absolutely AMAZING. I can't wait to wake up early tomorrow morning to surprise my family by making these for breakfast! I have a question though! I don't follow Weight Watchers however I am on a diet. How many calories is 2 weight watcher points equivalent to? Also, do you have a cooking show? Thanks!

  233. Gina, these are fantastic and easy. I just made some and I couldn't wait to eat them right out of the oven. I think I may add some scallions next time cuz I love them. I love all your recipes! It took 7-8 eggs to get the 1 cup of egg whites. So I guess it would be better to buy the eggs whites. 🙂

  234. I love my eggs with hot sauce, sounds delish!

  235. I made some this morning but changed it up a bit. I used 2 egg beaters, 2 percent cheese, artichokes, and A splash of the green bottle(tabasco sauce which is a mild jalapeno flavor) made 2 days worth…2 points for large muffin i sprinkled green sauce as I ate for a spicy taste

  236. these are soooo yummy! Perfect for a quick morning snack.

  237. this idea is genius!these were amazing and i will definately make them again.

  238. It depends on how many that makes, I don't want to guess and give you the wrong amount.

  239. what do you think the point value would be if you made these in a mini muffin tin. maybe 2 or 3 for the two points that one regular muffin would give you??

  240. These are wonderful!! All 4 of my kids LOVE them! And it's so easy to make a batch at the beginning of the week and then warm one up whenever you want to! Thanks Gina! 🙂 🙂

  241. I don't have the calorie count for these, I have to try to get this done for all my older recipes.

  242. I always use egg substitute – works perfect

  243. Hello there – I am trying to watch the number of calories as well as points – how many calories to you figure are each one of these mini omelets – approximately; does not have to be exact

  244. What about using egg substitute (egg beaters) instead of egg whites? I made these as is and they are terrific!!

  245. Haven't tried that.

  246. Can you freeze these and then reheat them?

    • Anon or Gina – did you try freezing them?

    • I have! I bag them up two at a time so I'm portioning my breakfast for the work weeks. Just microwave 2 at a time for 2 mins. They can release some extra juices so I just set them on a paper towel for a few seconds.

  247. Love the spinach and mushroom, you can really use any veggie! Thanks for sharing 🙂

  248. this is my 2nd go 'round with these and this time i used spinach (2 cups), red onion (1/2 cup) & mushrooms (2 cups). again, these hit it out of the park!!! so good!! the 1st time i made them, i let a few of my co-workers taste them and all you could hear at first bite was, "MMMM! can i have the recipe?!" thumbs up!!!

  249. just made these (after having the skinny chicken parm for dinner) to switch off for breakfast for the week between oatmeal and smoothies. i may even have these for dinner w/a salad one nite. can't wait to taste them. i have to say, i was frightened when i first opened the oven and they looked really big but they kind of "fall" once they're out (whew! lol!).

  250. Thanks for the comments! Glad you all like it!

  251. I'm so happy I found your site. Your recipes are amazing! I tried these this morning and they were delish. My 20 month old daughter gobbled a whole one of these! Thanks so much for the great recipes and keeping it fun to stay on plan!

  252. love this website …thanks gina 4 the great recipes ,,,,,,,,,,,,,,,,,,,,,,,,,,from ireland

  253. @ Stash – Yes, I do the same. I put them in ziplock bags and pop them in the microwave. 3-4 days I'm guessing?

  254. HELLO
    I love your site. I found this reciepe and was thinking this would be good to make a head of time and eat thru the week. Any suggestions on how long they would last?
    Thanks!
    Jennie

  255. Made these for breakfast today. Altered it a bit by adding diced onions, minced garlic and diced tomatoes. Softened the onions & garlic first, then mixed them with the tomatoes. Topped the broccoli with a little of the onion/tomato mix then added the eggs. Awesome.

  256. Wow, these look great. Your website is amazing! Can't wait to try these out.

  257. loved these! i loved them, my 6 year old loved them, and so did her teacher when i brought her one for breakfast! loved the ease of just heating 2 up during the week for a quick, healthy and filling breakfast when there is no time!! awesome!!! gabbie

  258. YUM! I took some to work today and everyone ELSE was drooling!!

  259. I LOVE this idea! I substituted chopped spinach for the broccoli, and “smooshed” one mini-omlette in a Light English Muffin with a slice of tomato. It was DELISH!

  260. These look ridiculously delicious! I’m going to make them tonight!

  261. I have to try these. They look amazing. Thanks.

  262. Great idea to make them in the cake forms, very nice presentation!! Great!

  263. If you try it out with cauliflower, let me know how it tastes!

    • I use puréed cauliflower! Can't taste it, sneaks past my toddler, and you still get vitamins!

    • Awesome. I just made them with cauliflower hoping my little ones will like them, they're still in the oven. Happy to know they won't even taste it

  264. I will be honest, I never had eggs with cauliflower. You could substitute the broccoli for zucchini, mushrooms, peppers, spinach, onions or a combination of any of those veggies.

    • I tried mine with spinach and left out the egg whites. They were delicious! I never eat breakfast because I really dont have time or care for eggs, but I made these the night before and ate them on my way to work. Amazing

    • I had a cauliflower and cheese quiche for brunch at a very well known restaurant and it was great. I'd never had that combination before but will definitely try it at home too.

    • Maybe you can roast in the oven. I usually roast an entire head of cauliflower in the oven with 1or 2 tsp of olive oil and fresh pepper and kosher salt @375 degrees. It caramelizes and then I toss in pasta or cool and put in eggs. Sounds good. Maybe a different cheese. Gryere? Not sure of the points with the fat from roasting or another cheese?

    • when you consider that cheddar cauliflower soup is so good, I can imagine that cheddar cauliflower in an omelet would be just as good.

  265. Can you substitute cauliflower for the broccoli?

    • I'm sure you can always substitute any veggies with any other one so long as you like the taste combination. Never be afraid to try your own things. That's what cooking is about 😀

    • Cauliflower is fantastic with eggs. My brother makes a concoction where he fries a bunch of chopped cauliflower in butter. (I just steam it so there aren't so many calories.) He uses quite a bit of cauliflower. Then add your eggs and cheese and any seasoning you like and scramble. So, yes, I'm sure these would be good made with cauliflower.

    • Cauliflower is fantastic with eggs. My brother makes a concoction where he fries a bunch of chopped cauliflower in butter. (I just steam it so there aren't so many calories.) He uses quite a bit of cauliflower. Then add your eggs and cheese and any seasoning you like and scramble. So, yes, I'm sure these would be good made with cauliflower.

  266. WOW – these look so DAMN yummy!!!!

  267. YUMMMMOOOOO!!!!!!

  268. They’re so pretty, and look delicious!

  269. I love to make these in ramekins too. They are great for dinner parties also or even appetizers. My favorite variety includes tomatoes, broccoli and cheese.