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    Home » Recipes » Breakfast

    Broccoli Cheddar Egg Bites

    Modified: Sep 14, 2025 · Published: Feb 12, 2017 by Mindy Boyd · 18 Comments
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    ⏲ 30 minutes minutes
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    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.   

    Close up of one Broccoli Cheddar Egg Bites cut open so the middle is visible.

    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.
    Seven baked Broccoli Cheddar Egg Bites on a white plate.

    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.

    Pin this recipe for later!
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    Jump to:
    • Why You’ll Love This Recipe
    • Ingredient Photo
    • Ingredient Notes
    • How to Make Broccoli Cheddar Egg Bites
    • Serving Suggestions
    • Frequently Asked Questions
    • More Easy (and cheesy!) Egg Recipes
    • Broccoli Cheddar Egg Bites

    Ingredient Photo

    All of the ingredients needed to make the Broccoli Cheddar Egg Bites recipe.

    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.

    The broccoli in a mesh strainer after it's been blanched and rinsed with cold water.

    Chop the broccoli and blanch in boiling water for 2 minutes. Drain and rinse with cold water.

    The eggs, milk, salt and pepper whisked together in a large measuring cup.

    Whisk the eggs, milk, salt and pepper in a large measuring cup or medium bowl. 

    The egg mixture and broccoli in a muffin tin ready for the cheese to be added.

    Divide the broccoli between the muffin cups, fill with the egg mixture. 

    The two pieces of cheese added on top of the egg and broccoli, ready to go into the oven.

    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!

    The 12-cup muffin tin with the baked Broccoli Cheddar Egg muffins in it.

    Frequently Asked Questions

    How should I store leftover egg muffins?

    Keep them in an airtight container in the fridge to maintain freshness. 

    How long do these egg muffins last?

    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.

    Can these egg muffins be frozen?

    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.

    More Easy (and cheesy!) Egg Recipes

    • Perfect Ham & Cheese Omelet
    • Copycat Waffle House Cheese Eggs
    • Fluffy Scrambled Eggs with Cheese

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    We would love it if you’d leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below!

    Feature image of a close up view of the center of the cut Broccoli Cheddar Egg Bite.

    Broccoli Cheddar Egg Bites

    Author Mindy Boyd
    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.  
    5 from 6 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Servings 12 egg bites
    Course Breakfast, Brunch
    Cuisine American

    Ingredients
      

    • 1 ½ cups broccoli florets
    • 8 eggs
    • 3 tablespoons milk
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 6 slices cheddar cheese
    • nonstick cooking spray
    Prevent your screen from going dark

    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 drain
      1 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.

    Notes

    Reheat in the microwave for about 30-60 seconds. 
    Do not overfill the muffin cups because the eggs puff up while cooking and then deflate after they come out of the oven.
    Blanching is a cooking process where a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into ice water or placed under cold running water to stop the cooking process.
    I use sliced cheese so there’s an even amount of cheese on top of each egg bite. You can use 1-2 tablespoons of shredded cheese per egg bite instead. 
     
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate. 
     
    See ingredient notes and substitutions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition

    Serving: 1egg bite | Calories: 83kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 151mg | Potassium: 89mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 1mg
    Did you like this recipe?Please leave a comment!
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    Reader Interactions

    Me in my kitchen cutting vegetables.

    About Mindy

    Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.

    Comments

    1. Abby says

      May 25, 2021 at 8:27 am

      Have you ever used frozen broccoli?

      Reply
      • Mindy Boyd says

        May 25, 2021 at 10:09 pm

        I have not used frozen broccoli.

        Reply
    2. Daphne LEwis says

      January 07, 2020 at 10:14 pm

      Great to have for snack!

      Reply
      • Mindy Boyd says

        January 09, 2020 at 10:55 pm

        Great for thelittle ones,too! Thanks

        Reply
    3. Rachel Schenck says

      July 15, 2019 at 9:50 am

      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.

      Reply
      • Mindy Boyd says

        July 23, 2019 at 7:35 pm

        That would have been fine by me, too! Thanks for sharing!

        Reply
    4. Stephanie says

      March 23, 2019 at 12:01 pm

      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.

      Reply
      • Mindy Boyd says

        April 04, 2019 at 6:49 pm

        That sounds like it would make a nicely balanced meal. Thanks for sharing that this will work in 10 cups instead of 12!

        Reply
      • Heather says

        April 08, 2019 at 10:54 am

        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!!

        Reply
        • Mindy Boyd says

          April 08, 2019 at 6:41 pm

          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!

          Reply
    5. vclasses says

      February 28, 2018 at 3:46 am

      Easy Make-Ahead Broccoli Cheddar Egg Cups are full of veggies and protein for a healthy breakfast on busy mornings!

      Reply
    6. btdb.in says

      August 12, 2017 at 2:03 am

      Just add some fruit or a cup of yogurt to go alongside them, and you ll be good to go for hours.

      Reply
      • Mindy Boyd says

        August 13, 2017 at 2:22 pm

        Yes, great idea! Thanks

        Reply
    7. Stephanie@ApplesforCJ says

      February 14, 2017 at 3:16 pm

      I could definitely get into these little egg cups for breakfast any day of the week MIndy 🙂

      Reply
      • Mindy Boyd says

        February 14, 2017 at 11:59 pm

        Thanks for stopping by!

        Reply
    8. Angie@Angie's Recipes says

      February 13, 2017 at 3:45 am

      Lots of protein and healthy greens…these are perfect for any time of the day, Mindy.

      Reply
      • Mindy Boyd says

        February 13, 2017 at 11:22 am

        Right! Thanks, Angie

        Reply

    Trackbacks

    1. Easy On-the-Go Breakfast Ideas for School Days says:
      September 5, 2017 at 8:14 am

      […] #3 Broccoli Cheddar Egg Cups  […]

      Reply
    5 from 6 votes (6 ratings without comment)

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