Print

cups broccoli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Broccoli Cheddar Cups are protein-packed egg muffins made with tender broccoli, bell pepper, onions, and cheddar cheese. Perfect for a quick breakfast, lunchbox addition, or freezer-friendly snack.

  • Author: Tina
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 14 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

3 cups broccoli florets, steamed

2 tablespoons olive oil

8 eggs

4 egg whites

1/2 cup sweet onion, chopped

1/2 bell pepper (any color), chopped

1 1/2 cups cheddar cheese, divided

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 375°F. Grease muffin tins for 14-16 large muffins and set aside.
  2. Steam broccoli until tender, then set aside to cool.
  3. In a large bowl, whisk together eggs and egg whites.
  4. Heat olive oil in a skillet over medium-high heat. Sauté onion and bell pepper for 6–7 minutes until softened.
  5. Add sautéed veggies and steamed broccoli to the eggs. Stir in 1 cup of cheddar cheese, nutmeg, salt, and pepper.
  6. Pour the mixture into muffin tins, filling about 3/4 full. Sprinkle each with a bit of the remaining 1/2 cup cheddar cheese.
  7. Bake for 20–25 minutes, or until muffins are set in the middle and edges are golden.
  8. Cool for 30 minutes before removing from tins. Store in an airtight container in the fridge for up to a week or freeze individually wrapped.

Notes

  • Freeze by wrapping muffins individually in plastic wrap, then store in a ziplock bag.
  • Reheat from frozen in the microwave for 1–2 minutes.
  • Other vegetables like spinach, kale, or zucchini can be used as substitutes—just sauté or drain well first.
  • Great for meal prep and lunchboxes!

Nutrition

Find it online: https://cheftinaskitchen.com/cups-broccoli/