Silicone muffin cups were invented in 1979 for NASA—now they're the secret to perfectly fluffy egg muffins that never stick.
Egg Muffins with Broccoli and Cheddar
Kickstart your morning with these delightful Egg Muffins packed with vibrant broccoli and savory cheddar! These fluffy bites not only boast a protein punch but also help maintain steady energy levels throughout the day. Prep them ahead of time for a scrumptious breakfast that’s both nutritious and oh-so-tasty!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 1/2 cups chopped broccoli (360 ml)
- 1/2 cup chopped onion (120 ml)
🥛Dairy & Eggs(3)
- 1/2 cup shredded aged white cheddar cheese (120 ml)
- 1/2 cup cottage cheese (120 ml)
- 6 large eggs
🫙Pantry Staples(3)
- 1 1/2 cups almond flour (188 g)
- 1/2 teaspoon baking powder (2.5 ml)
- Olive oil for sautéing
🧂Spices & Seasonings(2)
- 1 teaspoon garlic powder (5 ml)
- Salt and black pepper to taste
👨🍳 Instructions
- 1
Heat a pan with olive oil and sauté the broccoli and onion until softened. Remove from heat and let cool completely.
- 2
In a large bowl, beat the eggs and mix them with the cottage cheese, almond flour, baking powder, garlic powder, salt, and pepper.
- 3
Fold in the cooled broccoli and onion mixture until everything is well combined.
- 4
Pour the mixture into a muffin tin, filling each space to the top.
- 5
Bake at 375°F for 20 minutes.
- 6
Sprinkle a little more cheese on top and broil for 1:30 minutes until golden and bubbly.
💡 Pro Tips
- ✓Cool your sautéed vegetables to room temperature (68-72°F) before folding into the egg mixture to prevent the eggs from cooking prematurely and creating a curdled texture.timing68-72°F
- ✓Fill muffin cups exactly to the rim rather than 2/3 full because egg proteins coagulate and set without rising like traditional muffins, preventing overflow while maximizing portion size.technique
- ✓Use full-fat cottage cheese with 4% milkfat minimum because the fat content creates steam pockets during baking, resulting in fluffier texture and preventing dense, rubbery muffins.ingredient4% milkfat minimum
- ✓Switch to broil at exactly 18 minutes of baking time rather than completing the full 20 minutes to prevent overcooking the egg proteins while achieving proper cheese browning.timing18 minutes
- ✓Pat broccoli completely dry after sautéing because excess moisture creates steam that prevents proper egg coagulation and results in soggy muffin bottoms.technique
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Silicone muffin cups were invented in 1979 for NASA—now they're the secret to perfectly fluffy egg muffins that never stick.
Egg Muffins with Broccoli and Cheddar
Kickstart your morning with these delightful Egg Muffins packed with vibrant broccoli and savory cheddar! These fluffy bites not only boast a protein punch but also help maintain steady energy levels throughout the day. Prep them ahead of time for a scrumptious breakfast that’s both nutritious and oh-so-tasty!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 1/2 cups chopped broccoli (360 ml)
- 1/2 cup chopped onion (120 ml)
🥛Dairy & Eggs(3)
- 1/2 cup shredded aged white cheddar cheese (120 ml)
- 1/2 cup cottage cheese (120 ml)
- 6 large eggs
🫙Pantry Staples(3)
- 1 1/2 cups almond flour (188 g)
- 1/2 teaspoon baking powder (2.5 ml)
- Olive oil for sautéing
🧂Spices & Seasonings(2)
- 1 teaspoon garlic powder (5 ml)
- Salt and black pepper to taste
👨🍳 Instructions
- 1
Heat a pan with olive oil and sauté the broccoli and onion until softened. Remove from heat and let cool completely.
- 2
In a large bowl, beat the eggs and mix them with the cottage cheese, almond flour, baking powder, garlic powder, salt, and pepper.
- 3
Fold in the cooled broccoli and onion mixture until everything is well combined.
- 4
Pour the mixture into a muffin tin, filling each space to the top.
- 5
Bake at 375°F for 20 minutes.
- 6
Sprinkle a little more cheese on top and broil for 1:30 minutes until golden and bubbly.
💡 Pro Tips
- ✓Cool your sautéed vegetables to room temperature (68-72°F) before folding into the egg mixture to prevent the eggs from cooking prematurely and creating a curdled texture.timing68-72°F
- ✓Fill muffin cups exactly to the rim rather than 2/3 full because egg proteins coagulate and set without rising like traditional muffins, preventing overflow while maximizing portion size.technique
- ✓Use full-fat cottage cheese with 4% milkfat minimum because the fat content creates steam pockets during baking, resulting in fluffier texture and preventing dense, rubbery muffins.ingredient4% milkfat minimum
- ✓Switch to broil at exactly 18 minutes of baking time rather than completing the full 20 minutes to prevent overcooking the egg proteins while achieving proper cheese browning.timing18 minutes
- ✓Pat broccoli completely dry after sautéing because excess moisture creates steam that prevents proper egg coagulation and results in soggy muffin bottoms.technique