Broccoli and cheese egg muffins
Start your day with these flavourful egg muffins. They're filled with fresh broccoli, basil, and finely grated cheese, offering a delightful mix of textures and tastes. Ideal to make ahead as a quick breakfast or tasty snack, these muffins are high in protein, light, fluffy, and simple to prepare. Enjoy these warm, golden delights fresh from the oven for the perfect start to your day.
Ingredients
|
Broccoli
|
200 g |
|---|---|
|
Eggs, large
|
8 |
|
Cheddar cheese, grated
|
65 g |
| 50 ml | |
|
Fresh basil
|
10 g |
|
Salt
|
1 tsp |
|
Black pepper, to taste
|
|
|
Olive oil
|
1 tbsp |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Greasing the tin with olive oil is the key first step. Make sure to coat the sides as well as the base of each cup. Remove the muffins from the tin shortly after baking; left too long, they can stick and become harder to lift out. If you'd rather skip the greasing altogether, paper muffin cases work just as well and make removal effortless.
The egg mixture expands and puffs as it bakes, so leaving space in each cup prevents overflow, distorted muffin tops, and uneven cooking. Fill each cup to about two-thirds to three-quarters full to allow room for them to rise without spilling over the edges.
Whisk together the egg mixture – except for the salt – the night before and refrigerate it for up to 2 days. When you're ready to bake, simply whisk the salt into the eggs, then follow the rest of the recipe and pop straight in the oven – a great way to meal prep and have egg muffins on the table with minimal effort.
Questions about egg muffins
If you have questions about this recipe, here's everything you need to know, from filling ideas to storing and reheating leftovers.
What else can you put in egg muffins?
These muffins are easy to adapt to whatever you have in the fridge, or simply what you're craving. Swap the broccoli and basil for other vegetables and herbs such as bell pepper, finely chopped spinach, rosemary, or chives.
For extra flavour and a protein boost, add cooked bacon pieces or ham to the egg mixture before baking.
Just keep in mind that any changes to the ingredients may affect this recipe's nutritional values, including the protein content.
How do I store and reheat leftovers?
Store the egg muffins in an airtight container in the fridge for up to 3 days. They're great cold, but if you prefer them warm, simply reheat in a preheated oven (200°C with fan) for 2-3 minutes. You can also freeze them for longer storage, just thaw completely before eating or reheating.
Can I make this recipe without a muffin tin?
Yes, silicone moulds work just as well and make it even easier to pop the muffins out. Ramekins are another good option; just grease them well before filling. Alternatively, place sturdy paper muffin cases on a baking tray and they will hold their shape well enough.
Nutritional values
Energy:
1005 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 8 g |
| Protein | 30.6 % | 75.8 g |
| Fat | 66 % | 75 g |
| Carbohydrates | 3.4 % | 8.4 g |
How do I know my egg muffins are ready? (h2)
The muffins are ready when the eggs are fully set and the tops are lightly golden. Give the tin a gentle shake, there should be no wobble in the centre. A clean skewer or toothpick inserted into the middle is another good test; if it comes out clean, they're done. After 15 minutes in the oven at 200°C, they should be perfectly cooked.
Loving meal prep recipes with cheese? Try these recipes next
A firm, flavourful hard cheese is a versatile meal prep ingredient. Here's where to use it next:
Mason jar salad: layers of chicken, sweet potato and crunchy vegetables, finished with cubes of cheese and a creamy tahini dressing.
Protein breakfast bagels: cottage cheese bagels piled high with a rich, cheesy egg bake, spinach, and red pepper.
Protein scones with cottage cheese: soft, golden scones studded with jalapeño and rich, melty pockets of cheese
Why are my egg muffins watery?
A watery bake is usually caused by excess moisture in the vegetables. Broccoli releases water as it bakes, so make sure it is finely chopped as larger pieces hold more moisture and can make the egg mixture watery. If you are adding other vegetables, the same applies. Patting them dry before adding them to the muffin cups can also help.
How to whisk eggs properly
Crack the eggs into a bowl and whisk briskly until the yolks and whites are fully combined and the mixture looks uniform in colour. Add the milk, salt, and pepper and whisk again until everything is evenly blended. A well-whisked egg mixture gives the muffins a light, fluffy texture while under-whisked eggs can result in an uneven consistency.
Do egg muffins deflate after baking?
Yes, they will puff up in the oven and slightly deflate as they cool. This is typical for this recipe, which uses eggs, milk, cheese, and broccoli without flour or starch to hold their shape.
When you bake the muffins, the air whipped into the egg mixture causes them to rise. Once out of the oven, the trapped hot air cools and contracts, making the muffins settle into a flatter shape. This deflation is normal for egg-based dishes, and the muffins will still be fully cooked and have a soft, frittata-like texture.
