Broccoli and Cheese Egg Muffins

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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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4.81 from 41 votes
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Broccoli and Cheese Egg Muffins

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
WW Points Plus: 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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327 comments

  1. Can they be made in the micro?

  2. I notice a few people asking if these can be frozen – can’t see a reply anywhere.
    They looks so delicious, I am definitely going to make them. I am a single person – so would like to know before I make them.

  3. These breakfast muffins were delicious and so easy to make. They will definitely be on my breakfast rotation.

  4. Can you freeze these? How would you package them to hold best in freezer? 

  5. It says “standard size” muffin tin, but my standard size tins hold six, not nine. I’m wondering if you can give a volume for one of the nine muffins. A half cup, a third cup? I think using my muffin tins (which I’ve had for 30 years and thought were standard size) would throw the point count off.

  6. How many eggs does it take to get a cup? This redipe looks like it will solve a problem to me but I haven’t seen that particular measurement in a recipe before.

    • Use egg whites that come in a carton and measure out one cup. These are delicious! I added chopped mushrooms and topped with quartered grape tomatoes! 

  7. These look great. I want to try to make them but I need to know if they freeze ok.

  8. 5 minutes too long I think, at least for my oven at 350

  9. 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…

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

  11. 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. 

  12. I love the recipe it is so good.

  13. 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!

  14. 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..

  15. 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

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

  17. 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.