Gluten-Free Broccoli and Cheddar Egg Muffins

Gluten-Free Broccoli and Cheddar Egg Muffins

Fluffy baked egg cups packed with tender broccoli and sharp cheddar for an easy grab-and-go breakfast.

Total 35 min Makes 12 muffins Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

These egg muffins bake up light and custardy, studded with steamed broccoli and melted cheddar in every bite. They're naturally gluten-free, portable, and reheat well, making them a practical choice for busy mornings or meal prep. Serve warm or at room temperature alongside fruit for a simple breakfast or snack.

Ingredients

  • 9 large eggs
  • 1/4 cup milk
  • 1 1/2 cups broccoli florets, finely chopped and steamed
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup onion, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil, for greasing muffin pan

Method

  1. Preheat the oven to 350°F. Grease a 12-cup muffin pan generously with olive oil or line with silicone liners.

  2. Steam the chopped broccoli florets for 3 minutes until just tender, then drain well and pat dry with a paper towel.

  3. In a large bowl, whisk the eggs and milk together until smooth and no streaks of egg white remain.

  4. Stir in the steamed broccoli, cheddar cheese, diced onion, salt, pepper, and garlic powder until evenly combined.

  5. Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.

  6. Bake until the egg muffins are puffed, set in the center, and lightly golden on top, 18 to 20 minutes.

  7. Let the muffins cool in the pan for 5 minutes, then run a thin knife around the edges and lift out to serve.

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★ 3.6 (1)

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    Gluten-Free Broccoli and Cheddar Egg Muffins

    These egg muffins bake up light and custardy, studded with steamed broccoli and melted cheddar in every bite. They're naturally gluten-free, portable, and reheat well, making them a practical choice for busy mornings or meal prep. Serve warm or at room temperature alongside fruit for a simple breakfast or snack.

    35 min 12 muffins 110 cal

    Ingredients

    • 9 large eggs
    • 1/4 cup milk
    • 1 1/2 cups broccoli florets, finely chopped and steamed
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 1/4 cup onion, finely diced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon garlic powder
    • 1 tablespoon olive oil, for greasing muffin pan

    Method

    1. 1

      Preheat the oven to 350°F. Grease a 12-cup muffin pan generously with olive oil or line with silicone liners.

    2. 2

      Steam the chopped broccoli florets for 3 minutes until just tender, then drain well and pat dry with a paper towel.

    3. 3

      In a large bowl, whisk the eggs and milk together until smooth and no streaks of egg white remain.

    4. 4

      Stir in the steamed broccoli, cheddar cheese, diced onion, salt, pepper, and garlic powder until evenly combined.

    5. 5

      Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.

    6. 6

      Bake until the egg muffins are puffed, set in the center, and lightly golden on top, 18 to 20 minutes.

    7. 7

      Let the muffins cool in the pan for 5 minutes, then run a thin knife around the edges and lift out to serve.