Broccoli Cheese Egg Muffins (Keto)
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Broccoli Cheese Egg Muffins (Keto) – a simple 3-ingredient recipe, perfect for meal prep, breakfast on the go, or a quick snack. With only 1 carb per muffin, these tasty broccoli cheese egg bites are great for low carb and Keto diets.
Egg Muffins are my favorite quick and easy breakfast for busy mornings – they are bite sized, portable, easy to reheat, and high in protein. I’ve made them dozens of different ways, but this Broccoli Cheese Egg Muffin recipe is probably one of my favorites! And they’re not just for breakfast – these baked egg muffins are great to add to your meal prep routine and serve for lunches and snacks.
Trying to limit carbs or follow a Keto diet? The macro breakdown on these muffins is 1 gram carb, 6 grams protein, and 2 grams fat, making them perfect for a low carb plan. See my tips below for other egg muffin varieties to add to your menu!
How to Bake Eggs in Muffin Tins
I have a couple of tips for successfully baking eggs in muffin tins. First, spray your muffin tin generously to keep the eggs from sticking! When you remove the egg muffins from the oven, run a knife around the eggs to loosen, let cool for a few minutes, and remove from the muffin tin. Also, don’t be surprised if your eggs deflate while cooling – this is perfectly normal! They will puff up while baking and deflate as they cool.
How to Make Broccoli Cheese Egg Muffins
Begin by spraying your muffin tin generously with oil (I prefer avocado oil spray.)
Next, chop the broccoli florets into very small pieces and placing them into the bottom of the muffin cups (about 2 tablespoons in each cup.)
For the eggs, I like to use a large glass measuring cup for easy pouring. Beat the eggs well and season with salt and pepper. Pour eggs over the broccoli, filling each cup 1/2-3/4 full.
Add grated cheddar cheese to each muffin cup. Pro tip: skip the pre shredded bagged cheese from the store and look for raw cheddar blocks in the deli case. Grating your own cheese is an extra step, but totally worth it! Raw cheddar is a cleaner, less processed ingredient and does not contain the preservatives and anti-caking agents included in pre-shredded cheese.
Bake the muffins for 20 minutes, until set. Once cooled, they can be refrigerated until ready to eat.
Variations on Egg Bake Muffins
I love baked egg muffins because they are so versatile! You can use any combination of veggies, meat, or seasonings to change up this recipe. Using the same method, try adding bacon bits, sausage crumbles, diced ham, chopped spinach, chopped tomatoes, diced bell peppers, and other varieties of cheese in place of the broccoli and cheddar.
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Broccoli Cheese Egg Muffins (Keto)
- 10 eggs, beaten
- 1/2 cup grated raw cheddar
- 1 1/2 cups finely chopped broccoli florets
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 350 degrees. Spray a muffin tin with cooking spray and set aside.
- Beat the eggs in a large glass measuring cup (for easy pouring.) Add salt and pepper.
- Place broccoli florets in the bottom of the muffin tin, distributing equally between all the cups.
- Pour eggs into each muffin cup, filling 1/2 to 3/4 full. Sprinkle 1 tablespoon of cheese on top of each muffin cup. Bake for 20 minutes, until eggs are completely set.
- Let cool slightly and remove muffins from the pan. Serve immediately or let cool completely and store in the refrigerator.
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