Get your daily dose of superfoods with these broccoli and cheddar egg muffins. They only take 30 minutes to make and you’ll have a breakfast or lunch packed with protein, vitamins, minerals and antioxidants!
Egg muffins are terrific way to use up any ingredients that are in your fridge. They can be combined with a variety of meats, veggies and cheeses, just like a frittata. In this recipe I use broccoli and cheddar which is a classic flavour combo and a terrific way to sneak in some superfood for lunch. You can also some bacon or sausage if you have them in your fridge to make these egg muffins extra tasty!
Broccoli is a powerhouse of nutrients
Excellent source of vitamin C, A, K, B9, potassium, phosphorus and selenium.
Loaded with antioxidants which may help prevent cell damage that causes cancer.
Contains bioactive compounds that reduce inflammation in your body’s tissues.
High in fiber to promote digestive health.
How do you make egg muffins?
Cook your veggies and meats.
Divide them evenly between the greased muffin holes. Add cheese.
Whisk eggs, milk, salt and pepper.
Pour egg mixture in muffin holes.
Bake and enjoy!
Other tasty variations to try:
Ham and cheese
Sausage, spinach and cheddar
Bacon, tomatoes and mushrooms
Feta and spinach
These egg muffins are fantastic for meal prep. You can make a big batch and keep them in the fridge for 3 to 4 days. Simply reheat them in the oven, air fryer or microwave for an instant high protein breakfast or lunch. Serve with a side salad or some air fryer wedge fries.
Get your daily dose of superfoods with these broccoli and cheddar egg muffins. They only take 30 minutes to make and you’ll have a breakfast or lunch packed with protein, vitamins, minerals and antioxidants!
