Broccoli Potato Cheese Egg Muffins
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.
Why You’ll Love These Broccoli Egg Muffins
Delicious Details
- 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 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.
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.
Frequently Asked Questions
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.
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.
You can eat the hot out of the oven or reheated, but they are also fine to eat cold.
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.
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.
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.
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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.