Broccoli Potato Cheese Egg Muffins

5 from 2 votes
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Meal prep a satisfying breakfast with these Broccoli Egg Muffins that are extra tasty and filling with plenty of potatoes and cheese. It’s an entire meal in one little package. Perfect for meal prep, they are so easy to make in advance and even freeze! Plus this protein-packed recipe is vegetarian and gluten free.

three egg muffins on a white oval plate with one cut in half and served with berries

Why You’ll Love These Broccoli Egg Muffins

  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free, Vegetarian, Dairy-free option
  • Skill Level: Easy

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 potato cheese egg muffin cut in half on a white plate

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

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.
a muffin pan with 12 baked broccoli cheese egg muffins

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.

How to Reheat Broccoli Cheese Egg Muffins

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.

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

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.

fork holding a bite of eggs with broccoli

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!

three broccoli cheese egg muffins on a plate next to a small plate with a grapefruit cut in half
5 from 2 votes

Broccoli Cheese Egg Muffins with Potatoes

Meal prep a satisfying breakfast with these Broccoli Egg Muffins that are extra tasty and filling with plenty of potatoes and cheese. It's an entire meal in one little package. Perfect for meal prep, 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

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.
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.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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62 Comments
  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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