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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.
- 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.
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.
- Cheddar Apple Sweet Potato Egg Muffins are a delicious sweet and savory combination.
- 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.
Broccoli, Ham and Cheese Egg Muffins
- 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.