Broccoli And Cheese Egg Muffins

This is a quick and easy breakfast recipe that is a healthy grab-and-go weekday breakfast or even a light lunch.  

It was always difficult to grab a healthy breakfast at home before leaving for the day.  I hated feeding my family cold cereal, instant oatmeal, or even worse – little sugary donuts.  

And yet, some mornings that was all I could manage as we had to run out the door.  The mom guilt was real.

These little egg muffins became a great solution.  I would make a batch on Sunday and warm them as we needed during the week.  Plus, I could switch ingredients to keep them interesting and prevent boredom.

HOW DO I MAKE THIS QUICK AND EASY BREAKFAST?

First, you saute some onions in butter.  Next, you crack the eggs into a bowl, add the cream, spices, and whisk.  Stir in the onions, broccoli, and cheese. Pour into a muffin tin and bake.

How easy is that?

CAN I MAKE THE MUFFINS IN ADVANCE?

YES!  If you will be eating them within a few days, place the cooled muffins into an airtight container and store in the refrigerator.  To warm them, place on a plate and microwave for about 12 – 15 seconds or until warm.

To freeze them, wrap each muffin individually in plastic wrap and place in a zippered freezer bag.  They can be stored for up to 3 months. To warm them, unwrap the frozen muffin and microwave for about 25 – 30 seconds.

You can also use the muffins to create other breakfast options.  Slice a muffin in half and place each half on a toasted English muffin on top of a slice of Canadian bacon.  Melt cheese over the top for an open-faced breakfast sandwich. If you’re feeling inspired, some hollandaise would be delicious on top as well.

For a heartier, high protein breakfast, split the muffin and sandwich a sausage patty in the middle.

WHAT EQUIPMENT DO I NEED TO MAKE THIS RECIPE?

• Pyrex 4 Cup Measuring Cup, Clear with Red Graphics – This is a kitchen staple.
• Stainless Steel Measuring Spoons-6 Piece – I love the long, rectangle design.  They even fit into small spice jars.
• Extra Thick Flexible Plastic Kitchen Cutting Board Mats Set, Set of 6 Colored Mats With Food Icons & Easy-Grip Handles, Non-Porous, Dishwasher – different colors for different foods.  No more onion flavored fruit. It’ a good thing.
• J.A Henckels International Classic Starter Knife Set, 3-Piece – good knives make food prep easier…and safer.
• AmazonBasics Nonstick Carbon Steel Muffin Pan, Set of 2, 12 Cups Each – You will use these for so many things!
• AmazonBasics Reusable Silicone Baking Cups, Pack of 12 – these little liners are as magical as the Silpat mats.

For those mornings when you have a bit more time, this recipe for French-style Scrambled Eggs are delicious.

For a more elegant meal, Classic Eggs Benedict or Crispy, Creamy, Egg Boats are impressive and tasty options.

BROCCOLI AND CHEESE EGG MUFFINS

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This quick and easy breakfast is a healthy grab and go option for busy mornings.  It’s a breakfast you can feel good about offering to your family.

• Author: Eats By The Beach
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Makes 12 muffins 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

Ingredients

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1 tablespoon butter

½ small onion, minced

12 large eggs

2 tablespoons cream or half and half

1 ½ teaspoons sea salt or to taste

½ teaspoon black pepper or to taste

½ teaspoon garlic powder

1 ½ cups frozen broccoli, thawed and chopped

1 ½ cups grated cheddar cheese

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Instructions

Preheat the oven to 375 degrees.  Grease a 12-count muffin tin with cooking spray or use silicone liners.  Set aside.

In a small skillet over medium heat, melt the butter.  Toss in the minced onions and saute until translucent, about 5 minutes.  Stir the onions often to prevent them from browning. Set aside to cool.

In a large measuring cup, crack the eggs and whisk lightly to break up the yolks.

Add the cream, sea salt, black pepper, and garlic powder.

Whisk the eggs until all ingredients are combined and the eggs are a pale yellow.  Stir in the sauteed onions, broccoli, and cheddar cheese.

Divide the egg mixture evenly into the muffin tins.

Bake in the preheated oven for 18 – 20 minutes or until they are set and the edges are lightly browned.

Remove from the oven and run a butter knife around the edges of each muffin to loosen.  Carefully lift the muffins out of the tin and serve hot.

Keywords: quick and easy breakfast, healthy breakfast, egg recipes, breakfast recipe