Broccoli, Ham and Cheese Egg Muffins
Broccoli Ham and Cheese Egg Muffins are a great make-ahead breakfast that is even freezer-friendly for meal prep. This low carb and gluten free egg muffin cups recipe is also easy and versatile. Customize with your favorite veggies, meats, and cheese!
The other day I was looking at the Timehop app on my phone and there was a video of The Bug as a baby shoveling yogurt into his mouth without bothering to use any utensils. I was the proud mama gushing about how great it was that he was figuring out how to feed himself, even if he was still struggling with the spoon. I was laughing that I would have a big mess to clean up, but it didn’t matter because it was all part of the learning experience.
Fast forward five years to my almost-six-year-old and he still eats the same way. And I am still cleaning messes. And I’m not gushing or laughing anymore.
I like to think my husband and I have good table manners and that we are capable of passing these down to our children. In fact, I am pretty confident that we do and we can because my three-year-old brandishes a fork and spoon just fine. He still makes a mess, but he is slow and methodical and manages to get most of the food into his mouth.
The Bug, from the first day I gave him solid food, has made it his mission to get the food into his mouth as fast as possible. If using a utensil is going to slow his progress, then he is going to forego all manners and appropriate dinner table behavior and dig in with his hands.
Sometimes I have to just choose my battles. And trust me, with two small boys, fork usage is often the least of my concerns for a peaceful meal.
So you can imagine how thrilled The Bug was when I told him that this was acceptable finger food…
Broccoli Ham and Cheese 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.
What is in egg muffins?
- Meats, vegetables, and cheese – in this case, it is leftover cooked broccoli, ham, and cheddar cheese
- Eggs
- Dry mustard
- Salt
- Pepper
How do you make egg muffins?
- Preheat your oven 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.
- Prepare your fillings – chop your ham, cook and chop your broccoli, and shred your cheese.
- Divide the fillings between twelve muffin cups.
- Whisk together eggs and seasonings.
- Pour this mixture into the muffin pan or silicone cupcake liners.
- Bake until cooked through and golden.
Can you make egg muffins in advance? Can you freeze them?
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.
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 in a freezer storage bag or another airtight container.
I recommend thawing overnight, then just heating them up briefly in the morning. But you can heat them from frozen, just cook on medium or 50% power on your microwave.
And actually, we tend to be breakfast for dinner folks. So I was able to make these handheld edibles in advance for when we needed dinner to be ready fast on a busy night.
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 ake them vegetarian or dairy-free.
What can you make with leftover ham?
These egg muffins are perfect for using up leftover ham, but here are a few other ideas.
- Pineapple Ham Cheese Ball will be devoured at any party.
- Roasted Cauliflower, Ham and Brie Grilled Cheese takes basic grilled cheese to the next level.
- Hawaiian Scrambled Eggs is a surprisingly delicious breakfast scramble.
- Barefeet in the Kitchen made Ham and Cheese Biscuits, with regular and gluten free versions.
- Ham and Broccoli Macaroni and Cheese from Oh, Sweet Basil looks like the ultimate comfort food.
What else can you put in egg muffins?
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.
- And if that’s not enough, here are 10 of the Best Egg Muffins for Easy Breakfasts.
Broccoli Ham and Cheese Egg Muffins Recipe
This egg muffin cups recipe is super easy. They are a great make-ahead breakfast (and even freezer-friendly them!) for busy mornings, or even a simple brunch, or brinner! Use whatever meat and vegetables you have on hand to customize to your tastes. Plus they are gluten free, low carb, and keto-friendly. And let’s not forget totally kid-friendly too.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
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.
Nutrition
Enjoy! Originally published on Apr 10, 2016.
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karen says
why dry mustard? could it be left out completely and not change the flavor?
Brianne Cupcakes & Kale Chips says
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.
Janet Adey says
Just made these and they were a great success!!
Brianne Cupcakes & Kale Chips says
I’m so happy that you enjoyed the egg muffin cups, Janet! Thank you for your comment and rating of the recipe.