Thursday, September 6, 2012

Recipe: Broccoli & Cheddar Cheese Egg Muffins

Broccoli & Cheddar Egg Muffins

My work hours are generally 7:00 am - 4:30 pm and there is NO WAY I can wait until lunch-time to eat AND I don't have a good history of eating breakfast. I quickly learned that grab-and-go food options are key. What this means is that my breakfast usually consists of something such as a hard-boiled egg, string cheese, and/or fresh fruit. 

When I came across this egg muffins recipe at Kalyn's Kitchen, I knew it would be perfect for my work-day breakfast needs. One egg muffin and some fresh fruit is the perfect breakfast for me and one that I can eat at my desk...or in the car...or while walking through the door of the meeting I am attending. 

The two best things about this recipe are that it is completely customizable AND freezer-friendly. The veggie, meat (or no meat), cheese, and seasoning combinations are as endless as your imagination. Since my honey doesn't like eggs, I got to keep all of these to myself and so I froze half for the following week. I think these taste just fine cold or room temperature but you can also pop them into the microwave for 30-seconds or so, if warmed up is your preference.

Lesson learned: Be sure to use either a silicone pan or a regular muffin tin with liners. I thought I could get away with a regular muffin tin and nonstick spray. I was wrong. My honey (you know, the one who doesn't like eggs?) was nice to enough to spend for-ev-er cleaning the pan. I was ready to just throw it out and buy a new one. 

Eggs + chives + seasoning.
Choppin' brocco-lee...choppin' brocco-lie...
Topped with cheese.
I highly recommend using a silicone pan or using liners. Lesson learned.

Broccoli & Cheddar Egg Muffins
Makes: 12
Calories: 137/muffin (this will obviously change based on your ingredients)

12 eggs
1 tsp garlic powder
Salt and pepper, to taste
1/4 cup finely chopped chives (or green onions)
1 cup steamed broccoli (or meat/veggie combo of your choice)
1 cup shredded sharp cheddar cheese (or cheese of your choice)

  1. Preheat oven to 375ยบ F. 
  2. If using a regular muffin tin, line with muffin liners. If using a silicone pan, spray with nonstick spray. 
  3. Beat all of the eggs in a large bowl. Add garlic powder, salt, pepper, and chives and whisk to combine.
  4. Evenly distribute the broccoli (or other meat/veggies) into each cup of the muffin tin. Top with cheese. Pour the egg mixture into each cup, filling approximately 3/4 of the way full. 
  5. Put muffin tin in preheated oven and bake for 25-30 minutes until the muffins are set and slightly browned. 
  6. Let cool for 5 minutes and then remove egg muffins. Store in the refrigerator or let cool completely and freeze. 


  1. Thanks for the shout out, so glad you enjoyed them!

    1. I think I'm going to try a Greek version next -- fresh spinach, fresh chopped tomato & feta. :)