Broccoli Cheddar Egg Muffins. Twelve savory baked egg muffins with small cooked broccoli florets and cheddar, made in a standard muffin pan. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A savory muffin-pan breakfast
Small broccoli pieces and sharp cheddar give these twelve baked egg portions distinct green and golden patches. The cups are set eggs, not flour-based savory muffins.
Chefly has an air-fryer omelette-bite post, but this proposed oven-baked broccoli-cheddar standard-pan method should receive a final overlap review. The formula is not kitchen-tested.
Keep broccoli from watering down the eggs
Cook small florets briefly, then drain and pat them dry. Raw or wet large pieces may leave watery pockets or rise above the egg level. Cool before stirring into the egg mixture.
Eight eggs, a quarter-cup milk and three-quarters cup cheddar are the measured base. Cheese saltiness varies, so adjust the seasoning after a trial rather than labeling a fixed sodium figure.
Ingredients for 12 egg muffins
| Ingredient | Amount | Use |
|---|---|---|
| Broccoli florets, chopped small | 1 1/2 cups | Cook briefly and drain thoroughly. |
| Large eggs | 8 eggs | Egg base. |
| Whole milk | 1/4 cup | Egg base. |
| Shredded sharp cheddar | 3/4 cup | Fold through batter. |
| Fine salt | 1/2 teaspoon | Adjust for cheese salt. |
| Freshly ground black pepper | 1/4 teaspoon | Egg base. |
| Unsalted butter | 1 teaspoon | Grease the twelve cups. |
Step-by-step method
- Heat oven to 350°F. Grease all twelve cups of a standard muffin pan with 1 tsp softened butter. Steam or sauté 1 1/2 cups finely chopped broccoli until just tender, approximately five minutes, then drain and pat dry.
- Whisk eight eggs with 1/4 cup whole milk, 1/2 tsp fine salt and 1/4 tsp pepper until combined. Stir in 3/4 cup shredded sharp cheddar and the cooled broccoli.
- Divide the egg mixture evenly among the twelve cups, keeping pieces distributed. Bake approximately 18–22 minutes until centers are set, not wet, and a food thermometer in representative centers reads 160°F. Avoid overbaking into a rubbery texture.
- Rest in the pan five minutes, run a thin spatula around the edges and remove. Serve one muffin per working portion. Record actual fill level, internal endpoint, release and texture after cooling in a kitchen trial.
Grease and fill the pan
Coat all twelve muffin cups, including the sides. Whisk eggs just until combined, distribute broccoli and cheddar, then fill cups evenly. An oversized broccoli piece can make one cup much higher than its neighbors.
Do not add bacon or flour without updating the ingredient card, allergens and image. This is a straightforward broccoli-and-cheddar version.
Bake until set
The estimated 18–22-minute bake depends on cup size and oven. Look for set centers and confirm a representative center reaches 160°F with a food thermometer; do not use the browned edge alone as proof.
A five-minute pan rest aids release. If the bottoms stick or centers become rubbery, log greasing, fill volume and actual measured endpoint in the first trial.
Serving and later use
One egg muffin is the planning serving, although a full brunch plate may use more. A fresh fruit plate can be served separately without being implied in the measured card.
Cooling, refrigeration and reheated texture need assessment before promising a multi-day meal-prep schedule. No nutrition values have been calculated from the ingredients and actual final portions.
Egg muffin questions
Can I add raw broccoli?
The measured method calls for briefly cooked and dried pieces to reduce moisture in the cups.
How do I know the centers are done?
They should be set, not wet, with a measured 160°F in representative centers.
Are these flour muffins?
No. The structure is baked egg with broccoli and cheddar.
Further reading and related Chefly recipes: Well Plated's breakfast egg muffins; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Broccoli Cheddar Egg Muffins. Category: Breakfast. 12 egg muffins. Prep approximately 20 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 5 minutes; total approximately 50 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 1/2 cups Broccoli florets, chopped small; 8 eggs Large eggs; 1/4 cup Whole milk; 3/4 cup Shredded sharp cheddar; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 1 teaspoon Unsalted butter.
Instructions: Heat oven to 350°F. Grease all twelve cups of a standard muffin pan with 1 tsp softened butter. Steam or sauté 1 1/2 cups finely chopped broccoli until just tender, approximately five minutes, then drain and pat dry. Whisk eight eggs with 1/4 cup whole milk, 1/2 tsp fine salt and 1/4 tsp pepper until combined. Stir in 3/4 cup shredded sharp cheddar and the cooled broccoli. Divide the egg mixture evenly among the twelve cups, keeping pieces distributed. Bake approximately 18–22 minutes until centers are set, not wet, and a food thermometer in representative centers reads 160°F. Avoid overbaking into a rubbery texture. Rest in the pan five minutes, run a thin spatula around the edges and remove. Serve one muffin per working portion. Record actual fill level, internal endpoint, release and texture after cooling in a kitchen trial.
Allergens: Egg; Milk; Check shredded cheese and packaged ingredients for cross-contact. Review packaged ingredients and cross-contact before serving.
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Broccoli Cheddar Egg Muffins
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Twelve standard-size broccoli-cheddar egg muffins.
Ingredients
- 1 1/2 cups Broccoli florets, chopped small
- 8 eggs Large eggs
- 1/4 cup Whole milk
- 3/4 cup Shredded sharp cheddar
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1 teaspoon Unsalted butter
Instructions
- Heat oven to 350°F. Grease all twelve cups of a standard muffin pan with 1 tsp softened butter. Steam or sauté 1 1/2 cups finely chopped broccoli until just tender, approximately five minutes, then drain and pat dry.
- Whisk eight eggs with 1/4 cup whole milk, 1/2 tsp fine salt and 1/4 tsp pepper until combined. Stir in 3/4 cup shredded sharp cheddar and the cooled broccoli.
- Divide the egg mixture evenly among the twelve cups, keeping pieces distributed. Bake approximately 18–22 minutes until centers are set, not wet, and a food thermometer in representative centers reads 160°F. Avoid overbaking into a rubbery texture.
- Rest in the pan five minutes, run a thin spatula around the edges and remove. Serve one muffin per working portion. Record actual fill level, internal endpoint, release and texture after cooling in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: five-minute cooked-broccoli preparation and about twenty-minute bake within cooking time, plus five-minute pan rest; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: One egg muffin