Broccoli Egg Muffins

ByAnn Woo Stephenson
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Broccoli Egg Muffins

These high-protein broccoli egg muffins are perfect for babies starting baby led weaning or toddlers on the move! This recipe is an easy, freezer-friendly breakfast that is gluten free and will have your entire family asking for more.

Why you will love this recipe

  • These broccoli egg muffins are easy to make
  • This yummy recipe takes minimal ingredients
  • These egg muffins are high in protein
  • This recipe is perfect for breakfast or snack, and can be packed cold for daycare lunch
  • My toddler loves them and it’s the perfect size for little hands
  • This recipe is gluten free and can be made dairy free
  • These broccoli egg muffins are great for baby led weaning
  • The muffins are easy to store and reheat making it a great meal prep recipe

What are Broccoli Egg Muffins?

Broccoli egg muffins are savory cups packed with protein, vitamins, minerals and fiber. It’s a family-friendly breakfast and snack that are perfect for busy mornings and active families! This recipe is super customizable and a healthy weekday breakfast option.

Ingredients and substitutions

  • Eggs – eggs are an amazing source of protein and I like to use organic pasture-raised eggs
  • Milk – you may use any type of milk you like (cow, coconut, almond, etc.) but I like to use organic whole milk
  • Broccoli slaw – I like to buy the bag of broccoli slaw found in the produce aisle because it makes life easier and most of the time it comes with broccoli and carrots, but feel free to only use broccoli and chop into smaller pieces
  • Cheese – I like to use shredded cheddar cheese for this recipe but feel free to opt for any cheese you’d like. Mozzarella, goat, feta, gruyere would all be great. Omit if you’re dairy-free
  • Garlic powder 
  • Black pepper
  • Avocado oil spray – if you are using muffin liners, you don’t need to coat your muffin pan but if you are, I like to use avocado oil spray so the muffins won’t stick
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How to make Broccoli Egg Muffins

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, add eggs, milk, black pepper, and garlic powder then whisk together.

  3. Add broccoli and cheddar cheese to the same bowl and stir.
  4. Spray avocado oil spray on muffin pan then pour egg mixture into each spot. Top with more cheese.

  5. Set muffin pan in oven and bake for 20 minutes or until golden brown.

  6. Serve immediately and enjoy!

How to serve and store

Broccoli egg muffins can be served with fruit, greek yogurt, and or toast. For extra protein, I like the Applegate breakfast sausages. For baby led weaning, serve them to your baby cut in half for easier hold.

Store in an airtight glass container for up to 5 days in fridge or up to 3 months in the freezer. To reheat, place on pan with some oil or butter for a few minutes. You can also set them on microwave-safe dish and heat for 20 – 30 seconds in the microwave or you can reheat in the air fryer for 30 seconds – 1 minute. 

Frequently Asked Questions

  • Can you make this for meal prep? Absolutely! This recipe is great to prep in advance to enjoy as a breakfast or snack.
  • Can I freeze the broccoli egg muffins? Yes! You may freeze in airtight container or bag for up to 3 months. 
  • How long do the egg muffins last in the fridge? I would recommend they are best up to 5 days in the fridge with airtight glass containers. 
  • How do I reheat the broccoli egg muffins? If frozen, thaw in fridge overnight or set in air fryer at 290 degrees for about 2 minutes. From the fridge, reheat in microwave for about 20 to 30 seconds or in an air fryer for 1 minute. 

If you love this recipe, Here Are More Meal Prep Ideas:

 

Broccoli Egg Muffins

Print Pin
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8

Ingredients

  • 6 eggs
  • 1/4 cup milk
  • 1 cup broccoli slaw
  • 1 cup cheddar cheese shredded
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • avocado oil spray

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, add eggs, milk, black pepper, and garlic powder then whisk together.
  • Add broccoli and cheddar cheese to the same bowl and stir.
  • Spray avocado oil spray on muffin pan then pour egg mixture into each spot. Top with more cheese.
  • Set muffin pan in oven and bake for 20 minutes or until golden brown.
  • Serve immediately and enjoy.
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