Are you looking for a healthy, protein-packed breakfast the whole family will love? These hearty broccoli egg muffins are simple, versatile, and perfect for busy mornings
You can tweak them to suit everyone’s tastes. Make them with cheese, spinach, and broccoli, or your favorite mix-ins for an extra flavorful and family-friendly breakfast.
These large muffins are a fun way to sneak vegetables into your day. They are easy to make, perfect for busy mornings, and fun to make with kids.
Keep reading to learn how to make these egg muffins with broccoli, spinach, and cheese.
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Ingredients for these broccoli egg muffins
To make these large egg muffins, you’ll need the following ingredients:
- 12 large eggs
- 2 tablespoons of heavy cream
- ¼ cup of skim milk
- ½ teaspoon of Kosher salt
- A dash of cracked black pepper
- ⅓ cup of broccoli florets, diced small
- ⅓ cup of lean ham, finely diced
- 2 extra-large mushrooms, finely chopped
- ⅓ cup sweet peppers, finely chopped
- ½ cup of baby spinach, finely diced
- ⅓ cup of cheddar cheese, shredded
You’ll also need some cooking spray, a jumbo muffin pan, and jumbo muffin liners.
How to make egg muffins with broccoli and cheese
These muffins are so easy to make. They are perfect for busy mornings and make a great breakfast-on-the-go.
Preheat the oven and prepare the pan
Start by preheating your oven to 350°F (175°C). Line a jumbo muffin pan with the large muffin liners.
Spray the inside of the liners with cooking spray. This step helps to ensure that the eggs do not stick to the liners.
Prepare the egg mixture
- In a large bowl, whisk the eggs, heavy cream, milk, salt, and pepper until everything is well-combined.
- Sir in the broccoli florets, diced ham, chopped mushrooms, sweet peppers, and baby spinach.
- Gently fold in the cheddar cheese.
- Fill the muffin pan liners about 3/4 full with this mixture.
Cook the broccoli egg cheese muffins
Bake the egg muffins in the preheated oven for 50 minutes.
Remove the muffin pan and place the egg muffins on a wire rack.
Serving and storing tips
Serve the broccoli egg muffins warm with fresh fruit and juice. You can even grab one as you head out the door!
If you won’t be using them right away, allow the egg muffins to cool and store them in a covered container in the fridge.
The recipe makes 6 jumbo broccoli cheddar egg muffins. They will keep fresh in the fridge for about 5 days.
These hearty egg muffins have a rich, savory flavor from the eggs and melted cheese, and a nutritious punch from the vegetables.
The texture is soft and custardy on the inside, with a slight golden crisp on top. They are satisfying, comforting, and packed with wholesome taste.
Variations on these broccoli cheese egg muffins
You can easily tweak these egg muffins to suit your tastes. My recipe is loaded with vegetables, but here are some other ways to make them.
Cheesy Egg Muffins
- Add extra shredded cheddar, mozzarella, or feta for a richer, more savory flavor.
- Perfect for cheese lovers and great for kids.
Meat Lovers’ Muffins
- Mix in cooked bacon or sausage for a protein-packed breakfast.
- Great for hearty, jumbo muffins.
Spicy Egg Muffins
- Substitute the sweet peppers with jalapeño peppers for a spicy kick.
- Great for those who love spicy, Mexican-style egg muffins.
Baby-Friendly or Low-Salt Version
- Skip the added salt and use a mild cheese.
- Cut into small pieces for toddlers or freeze in single portions.
Flavor Twists
- Add herbs like parsley, basil, or chives.
- Swap sweet peppers for sun-dried tomatoes for a Mediterranean touch
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🥚🍳 Healthy egg muffins packed with broccoli, spinach & cheese — the perfect protein-packed breakfast for busy mornings! 🥦🧀 #BreakfastIdeas #EggMuffins #HealthyRecipes #FamilyMeals #VeggiePacked Share on XPin this recipe for broccoli and cheese egg muffins
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Admin note: This recipe for broccoli cheddar egg muffins first appeared on the blog in February 2014. This post has been updated with all new photos, a printable recipe card, and a slideshow video of more healthy breakfast recipes.
Hearty Broccoli & Egg Muffins with Spinach and Cheese
These large, protein-packed egg muffins are easy to make and full of veggies like broccoli, spinach, and sweet peppers.
Perfect for busy mornings or family breakfasts!
Ingredients
- 12 large eggs
- 2 tablespoons of heavy cream
- ¼ cup of milk
- ½ teaspoon of Kosher salt
- A dash of cracked black pepper
- ⅓ cup of broccoli florets, chopped
- ⅓ cup of lean ham, finely diced
- 2 extra large mushrooms, finely chopped
- 1/3 cup of diced sweet peppers
- ½ cup of baby spinach, finely diced
- ⅓ cup of cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C). Line a supersized muffin tin with the large muffin liners.
- Spray the inside of the liners with Pam cooking spray so the eggs do not stick.
- In a large bowl, whisk the eggs, heavy cream, milk, salt, and pepper until well-combined.
- Sir in the broccoli florets, diced ham, chopped mushrooms, sweet peppers, spinach, and cheddar cheese.
- Fill the muffin tins about 3/4 full of your fillings.
- Bake in the preheated oven for 50 minutes.
- Remove the muffin tin and place the egg muffins on a wire rack.
- Serve warm, or cool and store in a covered container in the fridge.
- The recipe makes 6 supersized muffins.
- They will keep fresh for about 5 days.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 253Total Fat: 17gSaturated Fat: 7gUnsaturated Fat: 10gCholesterol: 405mgSodium: 581mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 20g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
leslie soto
Saturday 17th of July 2021
Hi Carol. I was so intrigued to try this recipe because I am a die hard fan of reese's peanut butter cups. Unfortunately on my first try it didn't come together like yours did. My mixture actually looked seperated and had an almost dry yet oily consistency. What do you think I did wrong so I can try again?
Carol
Saturday 17th of July 2021
You mention Reese's peanut butter cups in your comment but this recipe is for egg muffins with spinach and cheese. Were you referring to another recipe?