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Meal prep a healthy and satisfying breakfast with these Potato Broccoli Cheese Egg Muffins. Just like a cheesy omelet, but they are so easy to make in advance and even freeze! Plus this protein-packed recipe is vegetarian and gluten free.
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Potato Broccoli Cheese Egg Muffins Recipe
Egg muffin cups have long been a favorite in my house. They’ve become a great solution when we want to have breakfast for dinner, but I don’t want to juggle making four omelets at the same time. All I have to do is combine the eggs with our favorite fillings, pour it into muffin pans, and bake. And out pops little crustless quiche, mini omelets, egg muffins, or whatever you want to call them.
I have long been making Broccoli, Ham and Cheese Egg Muffins, but thought it was time for a Meatless Monday version. This recipe might not have meat, but it still has plenty of protein from the eggs, and the potatoes make it totally satisfying. It’s a great vegetarian option that, of course, is also gluten free.
And since it makes a lot, I always have extras for us to grab for breakfast later in the week!
Why this recipe works
These broccoli egg muffins take just minutes to assemble, especially since you can use some convenience items from the grocery store that are still wholesome. Frozen vegetables are just as healthy as fresh, so using frozen broccoli speeds up prep time. And intstea dof the work of shredding potatoes, the hash browns in a bag, like the ones from Simply Potatoes, don’t have added fat or salt.
Despite being so fast and easy, the recipe makes a lot. In fact, it makes 24 egg muffin cups. So you can easily have them for brinner tonight, and still have extras to pop in the fridge or freezer for another time. That’s right, they are also great for meal prep because they will last several days when refrigerated and also freeze well.
Plus they are naturally gluten free and vegetarian. Though you do have the flexibility to add meat like chopped ham or sausage, or crumbled bacon. And you can easily swap the broccoli for another favorite vegetable.
It only takes a handful of ingredients to make these tasty little egg muffin cups.
- Eggs: You’ll want them lightly beaten before adding the rest of the ingredient.
- 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 refrogerator section of the grocery store.
- Shredded cheddar cheese: I prefer sharp cheddar.
- Salt and pepper: Season it up.
- Dry mustard: A secret ingredient in all of my egg dishes to amp up the flavor.
How to Make Potato Broccoli Cheese Egg Muffins
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.
Serving Broccoli Cheese Egg Muffins
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. Enjoy 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.
How to Store and Reheat
After you’ve made your broccoli cheese egg muffins, let them cool, and then you can package them to enjoy another time.
Place the egg muffins in an airtight container, and they will last in the refrigerators for 4 to 5 days.
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.
Place one or two egg muffins on a microwave-safe plate and microwave for about 30 seconds to 1 minute, until hot all the way through.
If you are reheating a larger number, you can place them on a baking sheet or back in the muffin pan and heat them in a 350°F oven for about 8-10 minutes.
Frequently Asked Questions
Why are my egg muffins spongy?
Overbeating the eggs can incorporate too much air, which can lead to a spongy texture. Be sure to just lightly beat them to break up the yolks and incorporate with the whites before adding the remaining ingredients.
Can you use cupcake liners for egg muffins?
As long as you spray your muffin tins well with nonstick coking spray, you shouldn’t have any trouble with the sticking. I actually think they will stick more to paper cupcake liners than they would to the pan. But you can try those silicone cupcake liners or even silicone muffin pans, if you have had issues with sticking.
Do you eat egg muffins cold?
You can eat the hot out of the oven or reheated, but they are also fine to eat cold.
Why are my egg cups dry?
This probably means you baked them for too long. Try taking them out of the oven a bit sooner. They only need to be just set and lightly golden on top. If you want to get very accurate, you can use an Instant Read Thermometer to make sure your eggs have reached 160°F.
Things You’ll Need
- Make sure you have two 12-cup muffin pans.
- I like to use a batter bowl with a pour spout to make it easier to pour the egg mixture into the pans.
- You can buy the pre-shredded potatoes, but for the best flavor, use a grater to shred the cheese yourself.
- Colman’s Dry Mustard is my secret ingredient to boost the flavor of egg dishes.
Broccoli Cheese Egg Muffins with Potatoes
- Preheat oven to 350°F and lightly grease or spray two 12-cup muffin pans.
- In a large bowl, crack the eggs and lightly beat them. Add the potatoes, broccoli, cheese, salt, dry mustard, and pepper. Mix thoroughly.
- 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.
- Let cool slightly before using a butter knife to gently loosen and pop the egg muffins out of the pan. Enjoy immediately or cool and place in an airtight container to store in the refrigerator for 4 to 5 days or in the freezer for up to one month.