These broccoli cheddar egg muffins are a delightful and nutritious way to start your day. Perfect for meal prep or a quick breakfast on the go, they combine the goodness of broccoli and the rich flavor of cheddar cheese in a convenient muffin form. Easy to make and packed with protein, these muffins are sure to become a family favorite.
If you don't usually keep broccoli or cheddar cheese at home, you'll need to pick these up at the supermarket. Fresh broccoli can be found in the produce section, while cheddar cheese is typically located in the dairy aisle. Make sure to get large eggs and some milk if you're running low.
Ingredients For Broccoli Cheddar Egg Muffins
Broccoli: Fresh broccoli adds a nutritious and crunchy element to the muffins.
Cheddar cheese: Shredded cheddar cheese provides a rich and creamy flavor.
Eggs: Large eggs are the base of the muffins, offering protein and structure.
Milk: Milk helps to create a smooth and creamy texture in the egg mixture.
Technique Tip for Making These Egg Muffins
To ensure your broccoli cheddar egg muffins have a light and fluffy texture, make sure to whisk the eggs and milk thoroughly until the mixture is well combined and slightly frothy. This incorporates air into the mixture, which helps the muffins rise and become more tender. Additionally, finely chop the broccoli to ensure even distribution and a consistent bite in every muffin.
Suggested Side Dishes
Alternative Ingredients
broccoli - Substitute with spinach: Spinach provides a similar nutritional profile and a mild flavor that complements the eggs and cheese.
broccoli - Substitute with zucchini: Zucchini has a mild taste and a similar texture when cooked, making it a good alternative.
cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that works well in egg muffins.
cheddar cheese - Substitute with feta cheese: Feta adds a tangy flavor and a creamy texture, offering a different but delicious taste.
eggs - Substitute with egg whites: Using egg whites reduces the calorie and fat content while still providing protein.
eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg as a vegan alternative.
milk - Substitute with almond milk: Almond milk is a dairy-free option that adds a subtle nutty flavor.
milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, enhancing the overall flavor.
Other Alternative Recipes Similar to This One
How to Store / Freeze These Egg Muffins
Allow the broccoli cheddar egg muffins to cool completely after baking. This prevents condensation and sogginess when stored.
Store the muffins in an airtight container. Line the container with a paper towel to absorb any excess moisture, then place another paper towel on top of the muffins before sealing.
Keep the container in the refrigerator. The muffins will stay fresh for up to 4 days.
For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn.
Place the wrapped muffins in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
When ready to eat, thaw the muffins in the refrigerator overnight. Alternatively, you can reheat directly from frozen.
To reheat, microwave the muffins on high for 30-60 seconds. If using an oven, preheat to 350°F (175°C) and bake for 10-15 minutes until heated through.
Enjoy your broccoli cheddar egg muffins as a quick breakfast or snack, savoring the blend of cheddar cheese and broccoli in every bite.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the broccoli cheddar egg muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
Microwave Method: Place a broccoli cheddar egg muffin on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure it doesn't overcook.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the broccoli cheddar egg muffins on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the cheese is melty.
Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the broccoli cheddar egg muffins in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the broccoli cheddar egg muffins in the air fryer basket in a single layer. Heat for about 5-7 minutes or until warmed through and slightly crispy on the outside.
Best Tools for Making These Egg Muffins
Oven: Used to bake the egg muffins at the specified temperature of 375°F (190°C)
Muffin tin: Holds the egg mixture in individual portions for baking
Whisk: Used to blend the eggs and milk together smoothly
Mixing bowl: A container to combine all the ingredients
Measuring cup: Ensures accurate measurement of ingredients like milk and broccoli
Cheese grater: Shreds the cheddar cheese for the recipe
Cooking spray: Greases the muffin tin to prevent sticking
Knife: Chops the broccoli into small pieces
Cutting board: Provides a surface for chopping the broccoli
Spatula: Helps in stirring the ingredients together in the mixing bowl
How to Save Time on Making This Recipe
Pre-chop ingredients: Chop the broccoli in advance and store it in the fridge to save time on prep day.
Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on grating time.
Batch cooking: Double the recipe and freeze extra egg muffins for a quick breakfast option later.
Non-stick spray: Use a non-stick spray on the muffin tin for easy cleanup.
Mix in a blender: Blend the eggs and milk in a blender for a smoother mixture and faster prep.
Broccoli Cheddar Egg Muffins
Ingredients
Main Ingredients
- 1 cup broccoli, chopped
- 1 cup cheddar cheese, shredded
- 6 large eggs
- ¼ cup milk
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Grease a muffin tin.
- In a bowl, whisk together eggs and milk.
- Stir in broccoli, cheddar cheese, salt, and pepper.
- Pour mixture into muffin tin, filling each cup about ¾ full.
- Bake for 20 minutes or until set.
Nutritional Value
Keywords
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