Cheddar & Broccoli Egg Muffins

5 20 174
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 6
Cheddar & Broccoli Egg Muffins
Health Highlights
These classic egg muffins are quick and simple to make and are the perfect grab-and-go breakfast for busy mornings!


10 large Egg
1/2 tsp Garlic powder
1/2 tsp, leaves Thyme, dried
1 1/2 cup Broccoli, raw (chopped into small pieces)
2/3 cup shredded Cheddar cheese, reduced fat (18%) (or favorite non-dairy alternative)


  1. Preheat the oven to 400 degrees F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside. 
  2. In a large measuring cup or mixing bowl, crack in eggs and whisk together.
  3. Whisk in garlic powder and thyme until combined. 
  4. Stir in broccoli florets and cheddar cheese. 
  5. Divide evenly into muffin tins filling each about 2/3 full.
  6. Sprinkle with more cheddar if desired and bake in preheated oven for 12-15 minutes, or until set.


To make a complete breakfast, pair two of these egg muffins with:

  •  a slice of toast or half a bagel.
  • a piece of fruit or a handful of berries.

Nutritional Highlights

Eggs are a high-quality protein and an excellent source of B vitamins. Eggs can also be a great source of Omega-3 fatty acids if stated on the carton label, which is great for brain health and inflammation.

Broccoli is rich in vitamin C, folic acid, and fiber. it also contains a compound called I3C, which is important for estrogen excretion.

Nutrition Facts

Per Portion

Calories 174
Calories from fat 104
Calories from saturated fat 40
Total Fat 11.5 g
Saturated Fat 4.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.9 g
Cholesterol 371 mg
Sodium 205 mg
Potassium 194 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.6 g
Sugars 1.1 g
Protein 15.1 g

Dietary servings

Per Portion

Meat Alternative 0.9
Milk Alternative 0.3
Vegetables 0.2

Energy sources


Meal Type(s)