Looking for a healthy, make-ahead breakfast that doesn’t take forever? These Broccoli Cheddar Egg Bites are made with just six basic ingredients and come together in under 30 minutes! They’re perfect if you like to meal prep or need a quick breakfast on busy mornings.

Broccoli Cheddar Egg Cups – Eggs are whisked with milk, salt and pepper and cooked in a muffin tin with tender broccoli and topped with a generous layer of cheesy goodness. One bite of these easy egg muffins and you’ll want to keep a batch in your fridge all week long!
Why You’ll Love This Recipe
- A healthy breakfast option: These broccoli cheddar egg muffins are light yet filling, giving you a low-calorie, nutrient-dense, protein-packed breakfast that will keep you energized without weighing you down.
- Versatile: Not just for mornings! They’re a great way to start the day but they’re also great as a quick snack between meals. With their savory flavor and cheesiness, they’ll satisfy hunger without derailing your healthy eating goals.
- Make ahead: Perfect for busy schedules, these egg bites are freezer-friendly. You can bake a batch now and reheat them later for a fast and delicious breakfast or snack that’s ready when you are.
This post was originally published in February 2017 and updated in September 2025 because I improved the recipe by adding more eggs and broccoli and swapping shredded cheese for sliced. I also included fresh, new photos.
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Ingredient Photo
Ingredient Notes
- Broccoli: I use fresh broccoli and chop the florets into small pieces so they cook evenly. This recipe hasn’t been tested with frozen broccoli.
- Eggs: We use whole large eggs, which comes out to about 2 cups once whisked. If you’d like a lighter, more heart-healthy option, you can swap in about 16 egg whites.
- Cheese: I’ve updated this recipe to use sliced cheese for convenience, but shredded cheese works too—use about 1-2 tablespoons per egg muffin.
- Milk: A splash of milk makes the eggs fluffier, but water or even heavy cream can be used instead.
- Seasoning: I keep it simple with just salt and black pepper, but you can add your favorite fresh herbs or spices if you like.
How to Make Broccoli Cheddar Egg Bites
Here’s a quick look at the steps with photos. You’ll find the full list of ingredients and instructions in the recipe card below.
Chop the broccoli and blanch in boiling water for 2 minutes. Drain and rinse with cold water.
Whisk the eggs, milk, salt and pepper in a large measuring cup or medium bowl.
Divide the broccoli between the muffin cups, fill with the egg mixture.
Top with cheese and bake at 350° F 20-25 minutes or until set.
Serving Suggestions
These broccoli cheese egg muffins are delicious on their own, but they also pair well with some of our favorite breakfast recipes. Serve them alongside my air fryer biscuits and bacon gravy for a classic, hearty meal, or with a sweet casserole like this Cinnamon Roll Casserole.
For something filling, try them with Baked Blended Oats or Chocolate Chip Baked Oatmeal. If you prefer something lighter, a fresh Fruit Salad is the perfect balance!
Frequently Asked Questions
Keep them in an airtight container in the fridge to maintain freshness.
If stored in an airtight container in the refrigerator, these egg muffins will stay fresh for up to 5 days, making them perfect for a quick weekday breakfast.
Yes! These muffins freeze well for up to 3 months. Let the muffins cool completely, to prevent sogginess, before wrapping individually or placing in a freezer-safe container. I’ve only ever microwaved them after thawing in the fridge, which keeps their texture and flavor intact.
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Broccoli Cheddar Egg Bites
Ingredients
- 1 ½ cups broccoli florets
- 8 eggs
- 3 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 slices cheddar cheese
- nonstick cooking spray
Instructions
- Preheat oven to 350°. Spray 12 muffin cups liberally with nonstick cooking spray.nonstick cooking spray
- Bring a small amount of water to a boil in a small saucepan, when it boils add the broccoli and blanch for 2 minutes. Rinse with cold water to stop the cooking process and drain1 ½ cups broccoli florets
- In a medium bowl (or large measuring cup for easy pouring) beat eggs, milk, salt and pepper.8 eggs, 3 tablespoons milk, ¼ teaspoon salt, ¼ teaspoon pepper
- Cut each piece of cheese into fourths.6 slices cheddar cheese
- Divide the broccoli between muffin cups, then fill with equal amount of the egg mixture, top with 2 pieces of cheese.
- Bake for 20-25 minutes or until eggs are set.
- Let cool about 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan.
Have you ever used frozen broccoli?
I have not used frozen broccoli.
Great to have for snack!
Great for thelittle ones,too! Thanks
Doubled the recipe for our family’s breakfast prep for the week and they turned out beautifully! I must have been filling the cups a little too high because I unintentionally ended up with 20 total but that was fine by me. Thanks for sharing.
That would have been fine by me, too! Thanks for sharing!
Tasty recipe, thanks for sharing! I like larger sized egg cups so I made 10 muffin cups instead of 12 muffin cups. I had no issues with overfilling and they baked perfectly at the specified temp for 20 mins. They go nicely with turkey and apple breakfast sausage and fresh fruit.
That sounds like it would make a nicely balanced meal. Thanks for sharing that this will work in 10 cups instead of 12!
Have you frozen these?? I made them for my daughter and me and we have quite a few leftover and I don’t want to waste them. They’re delicious!!
I did some looking around and found this @ rachelray.com:
If you want to freeze the egg cups, let cool completely then wrap each egg cup individually in plastic wrap and transfer to a large freezer zip lock bag. Freeze up to one month. To serve from freezer, either thaw overnight in the fridge then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and warmed. Remove from the plastic wrap before placing in microwave!
Thanks!
Easy Make-Ahead Broccoli Cheddar Egg Cups are full of veggies and protein for a healthy breakfast on busy mornings!
Just add some fruit or a cup of yogurt to go alongside them, and you ll be good to go for hours.
Yes, great idea! Thanks
I could definitely get into these little egg cups for breakfast any day of the week MIndy 🙂
Thanks for stopping by!
Lots of protein and healthy greens…these are perfect for any time of the day, Mindy.
Right! Thanks, Angie