Broccoli Potato Cheese Egg Muffins

Why You’ll Love These Broccoli Egg Muffins

Egg muffin cups have long been a favorite in my house. Whether you call them crustless quiche, mini omelets, egg muffins, they are a great breakfast-for-dinner solution when you don’t want to juggle making omelets for the family all at the same time. But they are also great to make ahead for busy morning. Here’s why you’ll want to add them to your meal plan.

• Quick to assemble. Just combine the eggs with our favorite fillings, pour it into muffin pans, and bake. It takes mere minutes.
• Uses a shortcut ingredient. Instead of the work of shredding potatoes, it uses the refrigerated hash browns in a bag, like the ones from Simply Potatoes. There are plain potatoes with no added salt or oil.
• Great for meal prep. They can be stored in the fridge all week or in the freezer even longer. And the recipe makes a lot – 24 egg muffins. So you can make a batch to grab for quick breakfasts on busy mornings all week.
• Suits many diets. Whether you are high protein, gluten free, vegetarian, or all of the above, this is a dish you can enjoy. And if you are dairy-free, just use vegan cheese.

Broccoli Egg Muffin Ingredients

It only takes a handful of ingredients to make these tasty little egg muffin cups. Here is a quick overview, then you can scroll to the recipe card for the full amounts.

• Eggs: You’ll want them lightly beaten before adding the rest of the ingredients.
• Frozen broccoli florets: Cook them according to the package directions and let cool slightly. You can also use fresh broccoli that you steam until tender.
• Shredded potatoes: You can find these in bags in the refrigerator section of the grocery store.
• Shredded cheddar cheese: I prefer sharp cheddar. Feel free to substitute vegan cheese.
• Salt and pepper: Season it up.
• Dry mustard: A secret ingredient in all of my egg dishes to amp up the flavor.

Variations

This is a great base recipe that you can customize based on your likes and preferences. Here are some ideas.

• Add some meat. You can either skip the potatoes and make Broccoli, Ham and Cheese Egg Muffins, or just stir in a little chopped sausage or bacon.
• Swap the cheese. This recipe works well with Monterey Jack, Swiss, mozzarella, feta, or your favorite cheese.
• Try different veggies. You can also use cooked mushrooms, zucchini, cauliflower, chopped tomatoes, or spinach.
• Use a grain. Instead of potatoes, try cooked quinoa for egg muffins that are full of whole grains and a little fluffier than Veggie Quinoa Bites.

How to Make Potato Broccoli Cheese Egg Muffins

The prep on these is so quick and easy that they will become part of your regular routine. Here’s what you’ll need to do.

• Prepare: Preheat oven to 350°F and lightly grease or spray two 12-cup muffin pans. Cook your broccoli according to the package directions.
• Mix: In a large bowl, crack the eggs and lightly beat them. Then mix in the rest of the ingredients.
• Bake: Divide the mixture evenly between 24 muffin cups. Bake for 20-25 minutes, or until eggs are set and the tops are lightly golden brown.

• Remove from the pan. After your egg muffin cups are out of the oven, let them cool slightly. Then use a butter knife to gently loosen and pop the egg muffins out of the pan.

Storing Egg Muffins

After you’ve made your broccoli cheese egg muffins, let them cool, and then you can package them to enjoy another time.

• Refrigerator. Place the egg muffins in an airtight container, and they will last in the refrigerators for 4 to 5 days.
• Freezer. You can freeze the egg muffin cups too. If you want to take them out one at a time, you can individually wrap them in plastic wrap, which will ensure no moisture gets in when you go to remove one from the freezer. Otherwise, you can place them in airtight containers or plastic freezer storage bags. They will be good for about a month. Just let them thaw in the refrigerator before reheating.

Frequently Asked Questions

What to Serve with Broccoli Egg Muffins

On a busy morning, I like to grab an egg muffin and a chocolate banana smoothie. But when you have more time, enjoy them with your favorite breakfast side dishes!

• Fruit: Some grapefruit, berries, or this Waldorf Fruit Salad can be a sweet addition.
• Breakfast meat: Add even more protein by making bacon, sausage, or ham.
• Bread: Satisfy your hungry family with toast, English muffins, or some Gluten Free Biscuits.
• Muffins: While you have the pans out, whip up a batch of Gluten Free Blueberry Muffins.
• Potatoes: If you just can’t get enough spuds, even Dill Hash Brown Potatoes can be made in advance.