Broccoli Cheddar Cheese Egg Muffin

Egg Breakfast Muffins

I grew up on a small goat farm in western Sonoma County in Northern California. Most mornings I woke up early, by the sound of a chicken announcing her egg being laid. My brother and I would work up an appetite while milking our herd of about 20 goats. He usually ate a bowl of homemade granola while I preferred a hot breakfast, often including eggs that I had just stolen from under one of the hens. Now I live in nearby Santa Rosa, in a suburban neighborhood where we are allowed to have chickens. We don’t have any yet (this is a discussion yet to be won with my husband) but most of my neighbors do, so I still wake up many morning to that familiar sound of mother hen’s announcement of success to the world.

This is an old standby egg recipe that I made a lot, when I lived on the farm. These tasty muffins will keep you satisfied for hours. They can be made in a large batch ahead of time and saved in the refrigerator for up to 5 days (though they won’t last that long.)

broccoli, cheddar cheese, egg muffins
Egg muffins with coffee

This broccoli cheese recipe is my favorite but there are many combinations you can try. Here are some suggestions:

  1. Spinach, Mushroom. I saute the mushrooms first to bring out their flavor.
  2. Tomato, Green onion
  3. Bacon Tempeh and Cheddar (vegan or dairy)
  4. After baking squeeze a half lemon over the top of the mufffins.

These low-carb muffins are perfect for busy mornings or to pack as a protein filled snack.

Egg Breakfast Muffins

0 from 0 votes
Recipe by Jackie Scott Course: Breakfast, SnackDifficulty: Easy


Prep time


Cooking time




  • 8 eggs

  • 1 head broccoli chopped into small pieces

  • 1/2 cup cheddar cheese or dairy-free. I use Violife Vegan Cheddar Shreds.

  • 1 tablespoon milk or dairy free milk.

  • to taste salt and pepper

  • spray oil I use spray coconut oil.

  • 1/2 juice of Lemon


  • Preheat oven to 350 degrees. Liberally spray muffin tins with any high heat oil spray.
  • Mix eggs, milk and salt and pepper in a bowl or large Pyrex measuring cup. Season Eggs to taste. (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper.) Fill the muffin tins 2/3 with egg mixture.
  • Fill tins with broccoli. Top with Cheese.
    Don’t over-fill as the egg expands when cooking.
  • Cook for 20 minutes. Leave muffins in pans until they settle. This takes about 5 minutes. Use a clean knife to loosen from sides of pan. If you have sprayed the tin well it shouldn’t take much effort to release the muffins.


  • I like to serve these with a few slices of tomatoes on the side.
  • Wait until completely cooled to store in glass or plastic container, in refrigerator. Store for up to 5 days (although they won’t last that long!)

Did you make this recipe?

Tag @jackiesveggiekitchen on Instagram and hashtag it #jackiesveggiekitchen

Like this recipe?

Follow us @jackiesveggiekitchen on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Comment

Your email address will not be published.