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We just love egg muffins in our house, especially these easy Broccoli Ham and Cheese Egg Muffin Cups. They are a great make-ahead breakfast that is even freezer-friendly for meal prep. Plus they are low carb and gluten free, though you can customize them with your favorite veggies, meats, and cheese!
Easy Egg Muffin Cups
Broccoli, Ham and Cheese Egg Muffins are as tasty as a broccoli ham and cheese omelet, but in a much cuter package. Plus it’s a package that is totally acceptable to pick up and eat with your hands. You aren’t “scrambling” to make multiple omelets to get on the table at the same time for each member of the family. And they are totally kid friendy.
Plus, egg muffin cups are a great make-ahead breakfast (and even freezer-friendly them!) for busy mornings, or even a simple brunch, or brinner! They are versatile too. You can pretty much stick with the given ratio of ingredients, but use whatever meats, veggies, or cheese you have in your fridge.
Are egg muffins gluten free? Are they low carb?
As long as you ensure your ham or other fillings are gluten free, then yes, egg muffins make a great gluten free breakfast recipe.
This recipe is also low carb. However, if you add things like potatoes or sweet potatoes, then they would not be keto-friendly. So it’s all a matter of choosing your fillings based on your dietary needs and preferences.
If you choose to leave out the meat or cheese, you can even make them vegetarian or dairy-free.
What You’ll Need
- Broccoli: You’ll want to use cooked broccoli that you’ve chopped, or thawed frozen broccoli. Feel free to substitute with other vegetables.
- Ham: Cut into small cubes. Skip this for a vegetarian version or swap it out for crumbled bacon or cooked sausage.
- Shredded cheese: I like to use sharp cheddar cheese, but you can use your favorite.
- Eggs
- Dry mustard: A great addition to egg dishes, especially those with cheese because it really boosts the flavor.
- Salt and pepper
How to Make Egg Muffins
Preparations: Preheat the oven to 350°F and spray your muffin pan with cooking spray. Silicone muffin cups (either the individual ones or the pans) are also convenient for making these because they pop out easily. Make sure you broccoli and ham are chopped into small pieces and you’ve shredded the cheese.
Make the egg mixture: Crack the eggs into a bowl and add the dry mustard, salt, and pepper. Whisk the eggs to break up the yolks and combine everything but don’t whisk in too much air.
Fill the muffin tin: Divide the broccoli, shame, and cheese between the cups, then pour the egg mixture over the top, about the same amount in each cup.
Bake the egg muffins: Bake at 350°F until the eggs are set, and the egg muffin cups are puffed, cooked through, and lightly golden. Run a knife around the edge and pop them out of the pan.
Can you make egg muffins in advance?
Yes, Broccoli Ham and Cheese Egg Muffins (or really any egg muffin recipe) are especially convenient because you can make a bunch at a time and keep them in the fridge for the week. They are also freezer-friendly. This means they are the perfect recipe for meal prep.
Storing and Reheating Leftovers
You can keep egg muffins in a sealed container or wrapped up in the refrigerator for up to a week. Reheat them in the microwave for just about a minute or so until they are hot again.
Can you freeze them?
You can even pop them in the freezer for when you need a quick breakfast on your way out the door on busy mornings. Just cool them completely and carefully place them in a freezer storage bag or another airtight container.
I recommend thawing overnight in the refrigerator, then just heating them up briefly in the morning as mentioned above. But you can heat them from frozen, just cook on medium or 50% power on your microwave instead of full power. Once they are thawed out, you can cook them for a few seconds at 100% power to get them hot.
Variations
The possibilities are endless. You can really use any meats, cheese, veggies, potatoes, or whatever else you have on hand. But here are a few of my favorite combinations.
- Potato Broccoli Cheese Egg Muffins are a vegetarian option.
- Ham and Asparagus Egg Muffins with Goat Cheese have delicious springtime flavors.
- Pizza Egg Muffins from The Food Charlatan are a flavor no kid can resist.
Make it a Meal
Broccoli Ham and Cheese Egg Muffins are great to grab quickly on a busy morning, or you can make them ahead to heat up and serve plated for a weekend breakfast or holiday brunch. And we actually like them ad breakfast for dinner. So let’s talk about some sides and serving ideas.
- Make a Smoothie: If you a grabbing an egg muffin on your way out the door, blend a nice Chai Smoothie to take along with you.
- Serve with Fruit: If you have a chance to sit and eat, it’s always nice to enjoy them with a Tropical Fruit Salad.
- Have Some Hashbrowns: You can’t go wrong with a Cheesy Hashbrown Casserole, or try Cauliflower Hashbrown Casserole if you want to keep it keto-friendly.
- Go with Grains: You can cook up some grits or even try Baked Polenta Fries that are flavored with bacon and cheddar.
- Bake Your Oats: If you are preparing for brunch, it’s always nice to have a Mixed Berry Baked Oatmeal ready to serve.
More easy egg recipes
Eggs always make a great gluten free breakfast. Here are some dishes you might enjoy.
- Hawaiian Scrambled Eggs with Cheese
- Bacon Cheeseburger Crustless Quiche
- Spinach Tomato Feta Frittata
Broccoli, Ham and Cheese Egg Muffins
Ingredients
- 1 1/2 cups chopped cooked broccoli
- 1 cup diced ham
- 4 oz shredded cheddar cheese (about 1 cup)
- 12 eggs
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350°F and coat a 12-cup muffin tin with nonstick cooking spray.
- Divide the broccoli and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.
- Crack the eggs into a large bowl, add the dry mustard, kosher salt, and pepper, and lightly beat.
- Divide the egg mixture evenly between the muffin cups. You’ll need about 1/4 cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
- Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
Made these last night and popped them in the microwave this morning for 50 seconds. Amazing!! They tasted like I had just taken them out of the oven. I didn’t have broccoli so just used a bit more cheese and ham. Our family is dealing with a serious health issue. It is very difficult to find foods my husband can still taste and hopefully enjoy. THIS WAS A HUGE HIT!!! It was soft, moist and so very tasty.
So happy you enjoyed this!
why dry mustard? could it be left out completely and not change the flavor?
Karen, the mustard flavor compliments the flavor of the ham. You can certainly omit it from the recipe if you don’t care for it.
Just made these and they were a great success!!
I’m so happy that you enjoyed the egg muffin cups, Janet! Thank you for your comment and rating of the recipe.
Do you reheat from a thawed state or are they still frozen? Would they be watery? Thinking this would be great for a College student with access to dorm fridge and microwave.
It’s best to reheat from a thawed state. It can be done from frozen, but it can make the eggs a little rubbery.
Hi, I just need to know the nutritional value content.
Hi Sandra – I don’t include nutritional information because the information varies depending on the type and brand of ingredients you use. I know a lot of people who use the nutritional calculator on myfitnesspal.com, or you can use the one on the SparkRecipes website. Both of those services are free to use. 🙂
What is the nutritional value content? Fats, fiber, proteins, etc.
Sandra, the nutritional information varies depending on the brand and type of ingredients you use, which is why you don’t see it posted with my recipes. Many people find the free nutritional calculator on myfitnesspal.com to be very helpful, or you can try the calculator on the Spark Recipes website.
Does anyone have the Keto Macro break down for these HEAVENLY muffins?
Hi Cindy-
I don’t have the keto breakdown for you, but I know quite a few people use the free nutritional calculator on MyFitnessPal.com. Perhaps you can give that a try!
how long would these last in the fridge? id like to make them one day and then take them to work for the next couple of days for breakfast
They will last several days in the fridge, or you can freeze them.
If you freeze them what would be the best way to re-heat them?
Hi Malissa,
If you freeze the egg muffin cups, they can be reheated in the oven or the microwave. If you’re heating them in the oven, I would wrap them very loosely in aluminum foil packets, just so that they don’t dry out too much.
In the microwave, I would place them onto a microwave safe plate and cover with paper towel. Heat for about 90 seconds on medium high (7 or 8) power. If they aren’t warm enough, I’d heat again in 15 second intervals, until they’re warm enough for you.
How do you recommend reheating these?
These look yummy! Easy breakfast on the go!
These looks so yummy! Thanks for sharing at Whimsy Wednesday.
Nah, I’m with your son, forks are totally overrated 😉 Just kidding… my little ones are mostly good about eating with a sense of manners and dignity, but my 2-year-old boy definitely gets spoonfuls that are WAY too huge for him. I guess there are worse things than eager little eaters, right? 😉 Loving these muffin cups – for breakfast, brunch, school lunch, brinner – any time of day! Pinned!
Perfect for brunch! Or a make ahead guest breakfast. Or just for the kids! Big and little. They just look good! Yum!
I use to think my 11 year old had good table manners. Napkin in lap, used a fork and knife correctly–but now?! The kid eats like a pig! Even hand held food can be hard to watch him inhale 🙂 these look great BTW!!!
Perfect finger food for any time of day!
These look amazing… great finger food for breakfast, lunch or supper! Thanks for sharing 🙂
I used to make egg cups like this with egg beaters for my dad to eat in the morning on his way to work. Such a great, quick and easy option.
They definitely are! And so easy to chage up with your favorite ingredients.
I make a few variations of egg muffins for breakfast – they’re the perfect finger food, though I never actually thought of them that way until your post. They’re great for a grab and go! I love your addition of broccoli #sneakintheveggies!
Well in my house everything is finger food 🙂