cups broccoli

cups broccoli are the ultimate kid-friendly breakfast, lunchbox staple, or protein-packed snack. Loaded with eggs, veggies, and cheese, these portable egg muffins are quick to make, freezer-friendly, and full of flavor. Whether you’re prepping for the school week or need a grab-and-go bite, these savory bites have you covered.

Why You’ll Love This Recipe

• Great for all ages: Kids and adults both love the cheesy, veggie-packed flavor

• Meal prep superstar: Make ahead and freeze for busy mornings or school lunches

• Sneaky veggie boost: A tasty way to add more broccoli and bell peppers to your day

• Portable and mess-free: Perfect for breakfast on-the-go or lunchboxes

• Protein-rich: Eggs and cheese make these a satisfying, energy-boosting option

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups broccoli florets, steamed

• 2 tablespoons olive oil

• 8 eggs

• 4 egg whites

• ½ cup sweet onion, chopped

• ½ bell pepper (any color), chopped

• 1½ cups shredded cheddar cheese, divided

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon salt

• ⅛ teaspoon black pepper

Directions

1. Preheat oven to 375°F and grease enough muffin tins to make 14–16 egg muffins.

2. Steam the broccoli until tender, then set aside.

3. In a large bowl, whisk together the eggs and egg whites.

4. In a skillet over medium-high heat, warm olive oil. Sauté the onion and bell pepper for 6–7 minutes until softened.

5. Add the sautéed vegetables and steamed broccoli to the egg mixture. Stir in 1 cup of the cheddar cheese, nutmeg, salt, and pepper. Mix until well combined.

6. Fill the greased muffin cups about ¾ full with the egg mixture. Top each with a bit of the remaining ½ cup of cheese.

7. Bake for 20–25 minutes or until the muffins are set in the center and the edges are golden.

8. Let cool for 30 minutes before removing from the muffin tins.

Servings and timing

Servings: 14 muffins
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Cheese swap: Try mozzarella, Colby Jack, or feta for a twist

• Extra veggies: Add spinach, zucchini (squeeze out moisture), or mushrooms

• Spice it up: A dash of chili flakes or chopped jalapeños adds heat

• Meaty version: Stir in crumbled cooked bacon, sausage, or diced ham

• Mini muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes

Storage/Reheating

Storage: Refrigerate in an airtight container for up to 1 week.
Freezing: Wrap individual muffins in plastic wrap and store in a zip-top freezer bag.
Reheating: From fridge, microwave for 30–60 seconds. From frozen, unwrap and microwave for 1–2 minutes until heated through.

FAQs

Can I use frozen broccoli?

Yes. Just thaw and drain it well before adding to avoid extra moisture.

How do I keep the muffins from sticking?

Grease the muffin tin well or use silicone muffin liners for easy removal.

Can I make these dairy-free?

Yes, use a dairy-free cheese alternative or omit cheese entirely, though flavor and texture will change slightly.

What other veggies can I add?

Spinach, mushrooms, zucchini (squeeze moisture), kale, or cherry tomatoes work great.

Can I bake these in a casserole dish?

Yes. Pour the mixture into a greased 9×13-inch dish and bake for 30–35 minutes. Cut into squares to serve.

Are these keto-friendly?

Yes. They’re low in carbs and high in protein and fat, making them great for low-carb diets.

Can I prep the mix the night before?

Yes, mix everything and store in the fridge. Stir before pouring into tins and baking the next morning.

Can I use just egg whites?

Yes. Replace the whole eggs with additional egg whites for a lower-fat option, though they may be less rich.

Do they taste good cold?

They’re best warm, but they can be eaten cold or at room temperature for on-the-go meals.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better. Use what’s convenient for you.

Conclusion

Broccoli Cheddar Cups are a versatile, make-ahead breakfast or snack that’s healthy, hearty, and easy to love. Packed with eggs, vegetables, and melty cheese, these portable muffins make a smart addition to your weekly meal prep — whether you’re feeding kids, guests, or just yourself.