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4.78 from 9 votes

Broccoli Cheese Breakfast Egg Muffins

These delicious egg muffins cleverly combine the winning flavor of broccoli and melted cheese into little muffins.
Prep Time7 mins
Cook Time15 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: egg, egg cup, egg cups, egg muffin, egg muffins, keto, low carb
Servings: 12 egg muffins
Calories: 85kcal


  • 10 large eggs
  • 1 teaspoons sea salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups broccoli steamed and chopped
  • 3/4 cup cheddar cheese shredded


  • Preheat oven to 400 F.
  • Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
  • Add in all other ingredients
  • Divide evenly into muffin tins filling each about 2/3 full. Top with cheese.
  • Bake in preheated oven for 12-15 minutes, or until set.


Calories: 85kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 293mg | Potassium: 93mg | Vitamin A: 340IU | Vitamin C: 10.1mg | Calcium: 78mg | Iron: 0.8mg