⏲ 30 minutes
↓Jump to RecipeBroccoli Cheddar Egg Cups only require 6 ingredients and are ready in under 30 minutes. They are perfect for any meal or even a snack!
I really like that these Broccoli Cheddar Egg Cups are so easy. You just blanch the broccoli then mix all the ingredients together, divide the mixture into muffin cups, pop them into the oven and that’s it!
I am so glad that I can finally eat eggs again! For some reason, when I was pregnant with my second daughter I could not eat eggs.
They would give me a knot in the middle of my stomach, and/or upset my stomach. This carried on for many years (she’s 15 now!).
Eventually I just quit trying to eat them because I was tired of it causing me pain.
Over the last few months, I have slowly began to reintroduce them into my diet. The first few times they upset my stomach a little, but no pain.
Yippee! I have missed eating eggs sooo much! I can’t wait to have some egg salad, deviled eggs, and a fried egg sandwich.
These Broccoli Cheddar Egg Cups are great for any time of the day, and can be made ahead for a grab-and-go munchie.
You could also mix them up and have them in the fridge all ready to pop into the oven when you wake up, for an effortless breakfast. Make some toast and you have a meal!
We ate these for dinner with some Fried Potatoes. Bacon or sausage, or this Refreshing Winter Fruit Salad would go great with these as well.
They really are suitable for any time of the day or night. They are also great for the kids because they are already portioned out, and they can eat them with their hands.
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Broccoli Cheddar Egg Cups
Ingredients
- 1 cup broccoli florets
- 6 eggs
- 3 tablespoons milk
- 1 cup grated cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350°. Coat 12 muffin cups with cooking spray.
- Place broccoli in a small saucepan and blanch for 2 minutes. Rinse with cold water to stop the cooking process. Drain.
- In a medium bowl beat egg and milk. Stir in cheese, broccoli, salt and pepper. Divide between muffin cups and bake for 18-20 minutes or until eggs are set.
- Let cool 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan.
Notes
Nutrition Facts
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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