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Two delicious Broccoli Cheese Egg Cups with visible vegetables sit elegantly on a white plate, set against a tiled kitchen backdrop.
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Easy Broccoli Cheese Egg Cups

Simple egg mixture baked to perfection for a tasty, easy, make ahead breakfast on the go.
Course Breakfast
Cuisine American
Keyword broccoli, Broccoli cheese egg cups, cheddar, Egg cups, eggs
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 8
Calories 99kcal
Author Christina

Ingredients

  • 6 large eggs
  • 1 cup chopped broccoli steamed or lightly cooked
  • ¾ cup shredded cheddar cheese
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Start by chopping the broccoli into small, bite-sized pieces.
  • In a mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined.
  • Add in the milk, salt, and pepper, and give it another good whisk.
  • Fold in the steamed broccoli and shredded cheddar cheese.
  • Preheat your oven to 350°F (175°C).
  • Grease a 12-cup muffin tin or line it with silicone or paper liners. Pour the egg mixture evenly into the cups, filling them about ¾ full.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are fully set and slightly golden on top.
  • Let the egg cups cool slightly before removing them from the tin.

Nutrition

Calories: 99kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 268mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 1mg