Cheddar & Broccoli Egg Muffins

5 20 170
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 6
Cheddar & Broccoli Egg Muffins
Health Rating
These classic egg muffins are quick and simple to make and are the perfect grab-and-go breakfast for busy mornings!


10 large egg Egg
1/2 tsp Garlic powder
1/2 tsp, leaves Thyme, dried
1 1/2 cup Broccoli, raw (chopped into bite size pieces)
2/3 cup shredded Cheddar cheese, reduced fat (18%)


  1. Preheat 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 4 cup 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.


For a non-Dairy muffin

replace the cheddar with a vegan cheese like the Daiya brand, which you can find in your local health food store.

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 170
Calories from fat 102
Calories from saturated fat 38
Total Fat 11.3 g
Saturated Fat 4.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.3 g
Cholesterol 329 mg
Sodium 214 mg
Potassium 185 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.6 g
Sugars 1.1 g
Protein 14.6 g

Dietary servings

Per Portion

Meat Alternative 0.9
Milk Alternative 0.3
Vegetables 0.2

Energy sources