These egg muffins are an incredibly easy and delicious breakfast. They pack easily into lunchboxes and work great as a starter. You can pretty much have these egg muffins at any time of day and they wouldn’t disappoint. I batch cook a bunch of these at the start of every week and save myself the trouble of thinking too much about what to eat in the morning, by grabbing one on my way out the door! You will love them and so will your entire family.

Broccoli and Cheese Egg Muffins
Broccoli and Cheese Egg Muffins
  • 1 onionchopped finely
  • 1tsp. Crushed Garlic
  • 1 small Head of Broccolichopped
  • 3Tbsp. Butter for frying
  • 100g Cheddar or Gouda cheesegrated
  • 8 eggs
  • ¼ Cup Cream
  • 2Tbsp. Dijon Mustard
  • Salt and pepper to taste
  1. Preheat oven to 200°C
  2. Heat oil in a frying pan over medium heat. Add chopped onion and sauté for 3-4 minutes until starting to turn translucent.
  3. Add crushed garlic and broccoli, and sauté for another 5 minutes stirring continuously, until the broccoli has softened. Remove from heat
  4. In a medium sized bowl, beat eggs and cream together. Add the salt, pepper, and mustard and beat again until well combined and smooth
  5. Place a silicone muffin pan on top of a baking sheet, for stability.
  6. Evenly distribute the sautéed veges into each muffin cup, and top each cup with the cheese
  7. Pour the beaten egg mixture over the veggies and cheese, leaving a small amount of space at the top to avoid overflow while baking.
  8. Place in the oven and bake for about 10-15 minutes. Don't over bake or eggs will be rubbery!
  9. Remove from oven and allow to cool in the pan for 10 – 15 minutes before tracing around each egg muffin with a butter knife to loosen, and removing from muffin pan.
  10. Serve immediately or store in an airtight container in the fridge for up to for 4 days.
Recipe Notes

• These will stick furiously to the muffin pan and therefore it is HIGHLY recommended that you use a silicone muffin pan, otherwise you will struggle to get them out.

• If you use a standard metal muffin pan, be sure to spray each muffin cup very well with non-stick cooking spray or thoroughly coat with coconut oil. You might also consider just using paper muffin tin liners to be safe

• While baking the egg muffins - Ideally watch the eggs and make sure they have risen and are a bit firm, but still a bit soft in the middle. They will continue cooking after you take them out of the oven and since you will be storing these as prep for the week, when you warm them up they will cook even further. An overcooked egg muffin turns out rubbery and terrible to eat, so try to avoid doing that.