Broccoli Potato Cheese Egg Muffin Cups

5 from 1 vote
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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.

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!

three broccoli cheese egg muffins on a plate next to a small plate with a grapefruit cut in half

 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.

broccoli potato cheese egg muffin cut in half on a white plate


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.
a carton of eggs with bowls of cooked broccoli, shredded cheese, shredded potatoes, and spices on a marble tabletop

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!

a muffin pan with 12 baked broccoli cheese egg muffins

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.

fork holding a bite of eggs with broccoli

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.

three broccoli egg muffins on a white plate with fruit and a couple of forks on the table

Things You’ll Need

Brianne Recommends
  • 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 potato egg muffins ona plate with fruit and the one in front is cut in half
5 from 1 vote

Broccoli Cheese Egg Muffins with Potatoes

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.
Prep: 10 minutes
Cook: 25 minutes
Servings: 12 servings


  • 12 large eggs
  • 1 lb frozen broccoli florets, cooked as per package instructions
  • 20 oz. bag shredded potatoes
  • 1 cup shredded cheddar cheese
  • 1 tsp kosher salt
  • 1 tsp dry mustard
  • 1/4 tsp pepper


  • 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.
Nutrition Facts
Broccoli Cheese Egg Muffins with Potatoes
Amount Per Serving (2 egg muffins)
Calories 153 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 174mg58%
Sodium 338mg14%
Potassium 326mg9%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 10g20%
Vitamin A 568IU11%
Vitamin C 38mg46%
Calcium 116mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


More gluten free egg recipes

  1. I love hearing about your kids, seeing what’s in Bug’s lunch, and everything. It’s fun to get to know them, pkus you give me great ideas for my kids! I can’t wait to make these cups for my little guy – they look so good!

  2. Count me in as one who loves seeing the pictures of your little guys and hearing the sweet stories. Although we still have one at home he’s really not a baby any more so it’s fun hearing others stories. By the way these Broccoli Potato Cheese Egg Muffin Cups look amazing! I can’t wait to try them.

  3. What a wonderful trip down memory lane!

    It is very exciting that Baby Smiles is able to enjoy your delicious cooking and baking. Great idea to start with one of Nicole’s recipes. She puts so much love into her dishes, too.

  4. Ooh I’d love to try these for my kids and I’m sure they’ll love it!Filling and delicious 🙂 I’m sure your kids will grow up to be healthy and happy and thats what we want as parents.Its been a pleasure cooking Sunday Suppers with you!

  5. It looks like you have come up with a great twist on the recipe and it’s so handy to have a delicious muffin like this stored away for when you need it. Such a lovely post as well – your boys are blessed to have you!

  6. What a great post! Our children are everything to us and making them a part of our daily blogs/kitchen cooking is amazing! Boo just started getting in the kitchen with me again and it’s so fun! I have the ingredients to make these so maybe her and I can try them this week! Thanks for sharing!!

  7. This is such a wonderful and adverse group of people. But what brings us all together is food. And I love that we don’t try to be perfect. When recipes don’t go the way we want, that’s okay! I mean, look how you pulled together these great muffin cups! YUM!

  8. These muffins are perfection, even without that runny yolk you so wanted. I’ll be making these soon! The whole grab-and-go breakfast thing is so important to me because I always, always wake up later than I intend to, lol.

  9. You know how much I enjoy following the bug and baby smiles. They are the highlight of many of our events. You are an amazing mom and I know that those boys will lead a very happy life…. in the end that is truly what we want for our children.
    Thank you for all the inspiration and fabulous recipes over the last 18 months. I have loved watching your blog evolve and grow. You are extremely talented!

    1. Thanks so much for everything Isabel! It has been so much fun. I wish I could do even more – more of the chats, hosting, sharing, etc than what I do and I will, in time. But Sunday Supper does also remind me of my priorities! Those boys! 🙂

  10. Katie

    I am with you – I love getting inspired by the other dishes made by Sunday Supper contributors! There are always so many diverse options to think about.

    Loving these muffin cups, and it is great you can bring them along as leftovers for lunch time too!

  11. You are so sweet, Brianne. I can tell that you are the best mommy and your adorable boys will grow up knowing that! This is a wonderful recipe, even if it didn’t turn out exactly as you planned. Your muffin cups sound like the perfect breakfast, any time of the day!

  12. Such a nice recipe and a heartfelt post. I also very much enjoy your comments and the conversations we have in our group and all over social media. It really makes my day when I check on things and see such great camaraderie between all.

    1. Thanks Renee. This year has been kind of solitary between the end of a tough pregnancy and having a newborn, so having so many people I can connect with from home has been a help.

  13. Sometimes I even forget to comment about the food when friends share great family (or animal) stories! So glad to have met you via Sunday Supper 🙂
    PS…your muffin cups look terrific!

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