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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!
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.
Ingredients
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.
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.
Reheat
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
Ingredients
- 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
Instructions
- 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.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
I make this, only I use quinoa instead of potatoes.
Quinoa sounds like a delicious (and healthy!) option to the egg muffin cups, LaTanya!
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!
Awe, you are too sweet. Thanks!
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.
Thanks so much Tammy.
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.
Yes, she definitely does! And I am excited to start giving Baby Smiles “real” food, slowly but surely, instead of all of the mushed up stuff he has been getting.
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!
Yes, definitely very satisfying, and my son loves anything that I let him pick up with his hands and eat.
Happy Birthday Sundaysupper! =D
Your muffin cups will be our next breakfast/brunch treat because my husband enjoys broccoli (yay!)
Oh good! Enjoy!
I *love* broccoli and cheese. This looks nummy!
Broccoli & cheese are just so perfect together!
These sound like a perfect grab and go breakfast! I love hearing all the stories about your family. It makes me so excited for when we will have little ones in our kitchen!
I am sure you’ll get them i the kitchen as soon as they ca sit in a high chair!
Like you, I’ve also found inspiration in the #SundaySupper Movement and am happy to be a part of it. Keep being a great mommy to your kids, like feeding them those muffins!
It is a wonderful group!
Oh yum! What you have there are little frittatas! I’ve already bookmarked this so I can try them next weekend!
Yep, that’s how they turned out. Gotta love a portable frittata.
I love reading your blog and your stories. Thanks so much for sharing such a big part of you!
Thanks Shannon!
These look wonderful! I love easy and quick breakfast dishes! Plus broccoli and potatoes are my 2 favorite veggies.
You and my son would get along well! His faves, too!
Love your cups! A breakfast treat or a lunchbox lunch!
Exactly! Thanks Dorothy!
I loved reading your post today! SundaySupper is indeed such a special place. And I love, love, love the recipe you chose for this week. Pinning!
Thanks so much! There are so many groups of bloggers out there, and there is something unique about this one.
This post is making me al teary-eyed. Love it! And pinning this recipe – I’m always on the lookout for grab-and-go breakfasts!
Awww, I mean every word of it!
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!
Thanks Katy!
Yum that looks good. These would be perfect to pop in the freezer to have on hand.
Yep, I love that it makes a lot to have leftovers to freeze.
Love hearing about your kiddos at anytime!! Your egg muffin cups look so delicious, a must try recipe!!!
Haha, some people do, some people probably want me to shut up, but the blog has almost become like a journal for me 🙂
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!!
I try when I can with The Bug. He has to do everything on his terms, so sometimes I just can’t push it. But sometimes he loves to help.
It is very heartwarming to hear all your comments. These little breakfast cups sound delicious!
And I mean all of it. Thanks Cindy!
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!
I know, there are so many great and unique perspectives… and cooking styles. Love it!
love what Sunday Supper means to you. . I couldn’t agree more. . everyone is so encouraging, supportive and friendly and we’re all like family!
Thanks Alice! It is such a great group!
I love the addition of the potato in these. This looks like a perfect solution for breakfast for my husband.
The potato does make it a more filling all-in-one meal.
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.
And as much as I wanted the runny yolk, I think this way is a little more kid-friendly.
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!
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! 🙂
I love a good pick up and go breakfast. This one looks fantastic!
Gotta eat on the go sometimes!
These muffins cups look adorable and delicious. So glad to have met you, Brianne, through Sunday Supper and facebook.
Thanks Marie! It is so nice to connect to people “virtually” who share similar interests.
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!
I know, so many great ideas form this group. And I have sent these along as lunch for my little guy at school!
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!
Thanks Stacy. All I can do is try my best!
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.
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.
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!
Thanks Liz! I have enjoyed sharing about our family and getting to know everyone else’s a bit too.