Broccoli, Potato & Cheese Egg Muffin Cups

Make your favorite omelet portable and poppable.
Course Breakfast, Lunch, Snack
Servings 24
Author Brianne @ Cupcakes & Kale Chips


  • 20 oz. bag shredded potatoes
  • 1 t kosher salt
  • pepper
  • 1 t dry mustard
  • 1 c shredded cheddar cheese
  • 1 lb frozen broccoli florets cooked as per package instructions
  • 12 eggs lightly beaten


  • Preheat oven to 350°F and lightly grease or spray two muffin pans.
  • In a large bowl, combine all of the ingredients and mix thoroughly.
  • Divide the mixture evenly between 24 muffin cups.
  • Bake for 20-25 minutes, or until eggs are set ad top is lightly golden brown.